Skinkeschnitzel with cheddar cheese
MainsCook time: 0 min.
Servings: 2
Servings: 2
Ingredients for Skinkeschnitzel with cheddar cheese
| Eggs | ||
| Flour | ||
| Oil for frying | ||
| Pepper | ||
| Breadcrumbs | ||
| Salt | ||
| ½ | tsp | Pink peppercorns |
| 1 | tbsp | Olive oil |
| 1 | Squash | |
| 1 | Tomato | |
| 100 | g | Dried pasta penne |
| 2 | slices | A total of 50 g cheddar cheese |
| 2 | Ham steak á approx. 150 g |
Instructions for Skinkeschnitzel with cheddar cheese
To prepare the Skinkeschnitzel with cheddar cheese recipe, please follow these instructions:
Schnitzlerne knocked out. The cheese is laid on one half and the schnitzel folds like a crescent. Pan in flour, egg whipped egg and rasp. Season with salt and pepper.
Stretch golden on forehead with low heat in oil. Bake in oven at 175 degrees for approx. 12-14 min.
The pasta is boiled al dente and poured into sieve for dripping.
Squash is scratched on raw iron. The tomatoes are cut into small terns. Squash and tomato roast on the forehead. Add pink pepper grains and turn in the past with pasta. Heat through and season with salt and pepper.
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