Name: Pancetta and cheese pocket schnitzels
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1
Ingredients: 4 veal leg steaks; 4 thin slices pancetta; 75g gruyere or Swiss cheese, finely grated; 82.50 ml plain flour; 2 eggs; 500.00 ml fresh white breadcrumbs; Extra-light olive oil, for frying; Crusty bread, to serve; Steamed seasonal vegetables (see note), to serve

Pancetta and cheese pocket schnitzels

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Prep Time:
15 minutes

Cook Time:
12 minutes

Total Time:
27 minutes

Cheesy stuffed veal schnitzels with a crispy coating.

Ingredients:

4 veal leg steaks
4 thin slices pancetta
75g gruyere or Swiss cheese, finely grated
82.50 ml plain flour
2 eggs
500.00 ml fresh white breadcrumbs
Extra-light olive oil, for frying
Crusty bread, to serve
Steamed seasonal vegetables (see note), to serve

Instructions:

Place the veal between two sheets of plastic wrap and gently pound it with a meat mallet or rolling pin until it is about 5mm thick. Place the flattened veal on a board. Layer one half of each veal steak with pancetta, leaving a 1cm border, then add the cheese on top. Fold the veal over to create a parcel and use toothpicks to secure the edges.
On a large plate, mix flour with salt and pepper. In a shallow dish, whisk eggs. Use another shallow dish for breadcrumbs.
Gently cover veal in seasoned flour, shaking off any extra. Dip in egg, then coat with breadcrumbs by pressing them on with fingers to ensure they stick.
- Add enough oil to a large frying pan to reach a depth of 1cm. Heat over medium-high heat until it shimmers. - Fry the schnitzels in batches for 2 to 3 minutes per side until they turn golden brown. - Drain them on paper towels, then keep warm in the oven on a baking tray while you cook the rest. - Serve with crusty bread and steamed vegetables.

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