Pork Mosaic Schnitzel | Golden-Brown and Crispy Pan-Fried
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Sezamo
Șnițel mozaic de porc este o specialitate românească festivă: cotlet fraged de porc umplut cu fâșii fine de cașcaval și ardei copt aromat, trecut prin făină, ou și pesmet auriu, apoi rumenit crocant la tigaie. O explozie de culori și texturi savuroase la fiecare tăietură.
Preparation method
Preparing the meat and filling
Slice the pork loin into 4 generous pieces (about 150 g each). Using a sharp knife, cut a deep horizontal pocket into each piece, taking care not to pierce through the edges. Lightly pound the meat between two sheets of cling film to tenderize it evenly.
Cut the cașcaval cheese and roasted pepper strips into sticks of suitable length. Stuff the pocket of each pork loin piece, alternating strips of cașcaval and roasted pepper to create the distinctive colorful mosaic effect. Secure the pocket opening with toothpicks to completely seal the filling.
Breading in a crispy crust
Prepare three deep plates for breading: in the first, mix the flour with the sweet paprika; in the second, beat the eggs with a fork until smooth; and in the third, place the fine breadcrumbs.
Chef's tip
For an even crispier crust that prevents any cheese from leaking into the pan, you can dip the sealed edges once more in egg and breadcrumbs before frying.
The mosaic schnitzel pairs wonderfully with creamy mashed potatoes, a fresh seasonal salad, or assorted autumn pickles.
15 min
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