Sig's Baked Rolled Schnitzel
Sig's Baked Rolled Schnitzel

Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, sig's baked rolled schnitzel. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Sig's Baked Rolled Schnitzel is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Sig's Baked Rolled Schnitzel is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook sig's baked rolled schnitzel using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Sig's Baked Rolled Schnitzel:
  1. Make ready I loin of pork (filet of pork)
  2. Make ready 2 slices cheese of choice
  3. Make ready 1 leaf sage
  4. Take 8 slices very thin pancetta or prosciutto
  5. Make ready 1 cup plain flour
  6. Prepare 2 eggs
  7. Take Seasoned to taste breadcrumbs
  8. Get About 4 tablespoons of olive oil, added slowly
  9. Take I large cauliflower
  10. Take 10-12 potatoes for making a good mash
Instructions to make Sig's Baked Rolled Schnitzel:
  1. Wash the meat under cold water. Tap dry. Cut into 8 thick slices. Bash these until thin and of equal size. Lay half a piece of cheese on 4 slices. Cut thin strips of sage and lay this onto the cheese, too with another slice of pork.
  2. Take a slice of prosciutto and lay the two slices of meat onto it, then roll them together. Take another slice of the prosciutto and roll over the other way, it does not matter if it not fits completely as it will be covered with the batter.
  3. Whisk the eggs together and have three dishes big enough to roll your meat parcels in one with flour, one with egg and the other with seasoned breadcrumbs. Once you have rolled the parcels through all three stages repeat. This will give an extra crisp coating.
  4. Fry the parcels in a little olive oil to crisp them up from all sides. Do not turn to often as they may start flaking off. They do not need to be cooked fully at this stage if you serve them like I do, so set them aside
  5. I boil cauliflower until almost tender and I make mash potato from scratch (the packet one does run away as it contains to much moisture) I make a cheese sauce, I divide the cauliflower into quarters. I take large enough oven proof servings dishes and add a portion of cauliflower, meat and mash potato. I bake in oven until cauliflower and potatoes golden brown. The meat will be soft and tender.

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