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Ingredients (2 servings)
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400 g Schweinsschnitzelteile
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100 g Bauernschinken
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1 Stk. Kohlrabi
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1 Stk. Jungzwiebeln
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150 ml Vollmilch
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100 g Bergbaron Protein
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Öl zum Braten
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Salz, Pfeffer, Muskatnuss
Preparation
- Peel the kohlrabi and cut into fine sticks. Wash the spring onions and cut into thin rings. Cut the farmer ham and Bergbaron cheese into small strips or pieces.
- Pound the pork flat, season with salt and pepper, and sear vigorously on both sides in a large pan with a little hot oil, then remove briefly.
- Briefly sauté the kohlrabi sticks and half of the spring onions in the remaining pan drippings, deglaze with the milk, and simmer covered for about 10 minutes until tender-crisp.
- Add the farmer ham and cheese to the kohlrabi and stir until the cheese has melted and forms a creamy sauce, then season to taste with salt, pepper, and a little nutmeg.
- Place the cutlets back into the pan, let them steep briefly in the sauce, and serve everything sprinkled with the remaining spring onions.
