Schnitzel with cheese and bell pepper topping
Posted by Marit on March 22, 2008
My mum often makes schnitzel at home and somehow my younger brother started to call it big meat (probably because the slices of meat she used 
were…well, big I guess). Now, every time I visit home, my mum usually makes big meat and it always tastes very good. One day I decided to try how my big meats come out. One Estonian blog (Sille blogi) gave me an idea for the topping – to make the meat a bit more juicy. And it was good…
# Using a meat mallet, pound pork slices down and dip into the egg mixture.
# Coat each slice on both sides with crumbs and set aside on a clean plate. When all slices are evenly coated, place them gently in a single layer into a hot frying pan.
# Fry until browned, then turn and season the fried side with salt and pepper. When the other side is browned, place it in a pan and sprinkle with salt and pepper (my mum always taught me than if you season meat before frying, the juices will run out).
# When slices are all browned, seasoned and placed on a cooking pan, top each slice with the mix of chopped bell pepper and grated cheese. Bake at 200 degrees C until cheese starts to melt, about 5-7 min.
Serve in a hot plate with boiled vegetables and a sauce of your liking. I tried a simple bechamell:
# In a small saucepan, melt 1 tbsp butter.
# Stir in 1.5 tbsp flour, salt and white pepper.
# Add about 150 ml warm water, stir well. Cook at medium heat, stirring frequently, until thick.
# Adjust seasoning, I usually stir in a handful of grated parmesan and some dried parsley as well.
A simple dish, very easy to make. You can play around with the seasonings – use chilli powder or rosemary, and maybe marinate the meat before for a few hours…I have never done it though, but maybe in the future.
