Schnitzel may have it’s origins in Viennese cuisine but in Sweden, it’s extremely popular too, especially when Swedes travel North for ski season. This version is tenderised and then stuffed with gruyere cheese and thin slices of smoked ham. Serve it with creamy velvet mash spiked with chives and it’s true comfort food.
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For the schnitzel:
4 pork loin steaks approx. 5 oz each, cut in half and beaten until thin
8 slices of gruyere cheese
4 slices of smoked ham
4 heaped tsps of Dijon mustard
Sea salt & ground black pepper
Butter, for frying
1 tbsp oil, for frying
Parsley, to garnish
For the coating:
2 large free-range eggs, lightly beaten
1/3 cup plain flour
1 cup panko breadcrumbs
For the velvet mash:
2 lbs floury potatoes, peeled and cubed
1/2 cup milk
2 tbsp butter
3 tbsp olive oil
A small handful of chives, finely chopped
Salt & white pepper
To serve:
Lingonberry jam (optional)
For the schnitzel:
4 pork loin steaks approx. 150g each, cut in half and beaten until thin
8 slices of gruyere cheese
4 slices of smoked ham
4 heaped tsps of Dijon mustard
Sea salt & ground black pepper
Butter, for frying
1 tbsp oil, for frying
Parsley, to garnish
For the coating:
2 large free-range eggs, lightly beaten
50g plain flour
100g panko breadcrumbs
For the velvet mash:
1kg floury potatoes, peeled and cubed
100ml milk
2 tbsp butter
3 tbsp olive oil
A small handful of chives, finely chopped
Salt & white pepper
To serve:
Lingonberry jam (optional)
Chopping board
3 x shallow bowls
Frying pan
Saucepan
Small saucepan