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Ingredients (2 servings)
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400 g Karreerose vom STROHwohlschwein
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100 g Gran Paese Kochschinken
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100 g Holländischer Gouda
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2 Stk. Eier
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50 g Mehl
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100 g Semmelbrösel
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Öl
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Salz, Pfeffer
Preparation
- Cut the pork loin into two thick pieces and cut a deep pocket into each. Season inside and out with salt and pepper.
- Fill each meat pocket with the cooked ham and Gouda. Press the edges together firmly or secure with toothpicks.
- Coat the stuffed meat first in flour, then dip in the beaten eggs, and finally coat with breadcrumbs.
- Heat plenty of oil in a pan and fry the breaded meat over medium heat until golden brown and crispy on both sides.
- Drain on paper towels and serve hot.
