Ingredients
4 pork schnitzels (approx. 150 g each)
4 slices of cooked ham
4 pineapple rings (canned or fresh, drained)
150 g cheese (e.g., Gouda or Emmental), sliced or grated
100 g breadcrumbs
2 eggs
100 g flour
Salt and freshly ground pepper
Oil for frying (about 2–3 tbsp)
Preparation
Season the pork schnitzels on both sides with salt and pepper. Prepare three plates: flour on one, beaten eggs on another, and breadcrumbs on a third. Beat the eggs briefly, just until combined—mix only until everything is just combined. Don’t worry if the egg mixture looks a little runny at first; that’s normal.
Coat the schnitzels one at a time, first in flour (tapping off any excess), then in the beaten egg, and finally in breadcrumbs. Press the breading on lightly so it adheres well.
Heat the oil in a large frying pan over medium-high heat. Fry the breaded schnitzels until golden brown on both sides—this will take about 2–3 minutes per side, depending on their thickness. Make sure the pan isn’t too hot, or the breading will burn.
Place the fried schnitzels on a baking sheet or in an ovenproof dish. Top each schnitzel with a slice of ham and a pineapple ring, then sprinkle with cheese. If using grated cheese, spread it evenly.
Preheat the oven to 200°C (400°F). Bake the schnitzels in the preheated oven for about 10–15 minutes, or until the cheese is melted and lightly golden brown. If using canned pineapple, make sure it’s well drained so there isn’t too much liquid.
Briefly remove the schnitzel from the oven, let it rest for a minute—then serve and enjoy!
The preparation instructions can be found on page 2.
