Swedish Pork Cheese Schnitzel

INGREDIENTS:
serves 4
* 4 nice and thin pork cutlets, or 500 -600 grams lean slices of boneless pork
* 200 grams Grevé cheese, sliced
* 4 slices of smoked ham
* 1 egg
* 1 tablespoon water
* 1 dl plain flour + salt and pepper
* 1 dl bread crumbs
* oil + butter
* lemon wedges (optional)

METHOD:
1. Place one slice of smoked ham and a slice of cheese on one half of the cutlet.
2. Roll it up, use a tooth pick and close it off.
3. Whip egg and water in a deep plate.
4. Put flour in another plate and breadcrumbs in the third.
5. Dip the meat in flour, then in egg and finally in breadcrumbs.
6. After coating the meat, place on a plate, put it in the refrigerator for ab. 1/2 hour.
7. Put oil and butter in a large frying pan, heat and fry the meat.
8. Fry meat ab. 7 minutes on each side - when meat has the desired color, turn it.

Serve with oven-baked potato halves and fresh vegetables. You can also squeeze a fresh lemon wedge over the schnitzel. That really adds an extra dimension to the taste.

Schweitzer schnitzel (with Swiss cheese) and Wiener schnitzel are both internationally well known classic dishes. These schnitzels are breaded veal cutlets, seasoned and garnished in any of several ways, as with capers, anchovies, or the like.

A Wiener schnitzel is supposed to be a veal cutlet, but veal is very expensive. What is often served in restaurants is a pork cutlet. In a fine restaurant, it would be unacceptable to use other than veal.

In French, a Schweitzer schnitzel is called "escalope de veau Cordon Bleu". Cordon Bleu is a ribbon worn diagonally across the breast as a badge of honor or decoration. It is also a mock title given to an expert cook (un cordon-bleu).

You don't have to be an expert cook to make a pork cheese schnitzel. It is a bit messy to prepare but worth the trouble.

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