Pancetta And Cheese Pocket Schnitzels

cut into these crunchy crumbed veal schnitzels to show the cheesy wonder interior

The ingredient of Pancetta And Cheese Pocket Schnitzels

• 4 veal leg steaks
• four skinny slices pancetta
• 75g gruyere or swiss cheese finely grated
• 1 3 cup plain flour
• 2 eggs
• 2 cups fresh white breadcrumbs
• extra light olive oil for frying
• crusty bread to serve
• steamed seasonal veggies see notice to serve

The Instruction of pancetta and cheese pocket schnitzels

• ufeffplace veal among 2 sheets plastic wrap pound with a meat mallet or rolling pin till 5mm thick place on a board top one 1 2 of every veal steak with pancetta leaving a 1cm border top with cheese fold over veal to form a parcel secure edges with toothpicks
• combine flour and salt and pepper on a huge plate whisk eggs in a shallow dish place breadcrumbs in a shallow dish
• lightly coat veal in pro flour shaking off extra dip in egg then coat in breadcrumb combination urgent crumbs on with fingertips to cozy
• pour oil right into a huge frying pan until 1cm deep heat over medium high warmness till hot cook schnitzels in batches for 2 to a few mins every facet or till golden drain on paper towel place on a baking tray in oven to preserve heat whilst cooking closing schnitzels serve with crusty bread and steamed veggies

Nutritions of Pancetta And Cheese Pocket Schnitzels

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a