Cheese‑Baked Schnitzel

Ingredients

• 800 g starchy potatoes
• Salt
• 4 pork schnitzels (≈180 g each)
• Pepper
• 1 tbsp olive oil for frying
• 2 tsp coarse mustard
• 4 slices Gouda or Emmental (20 g each)
• 150 g watercress
• 150 ml hot milk (3.5% fat)
• 2 tbsp butter (15 g)
• nutmeg

Instructions

1. 1.

   Peel, wash and cut potatoes into pieces; simmer in salted water for about 25 minutes.

2. 2.

   Meanwhile rinse schnitzels under cold water, pat dry and season with salt and pepper. Heat oil in a pan and brown the schnitzels on both sides for 2–3 minutes each at medium heat. Remove and place on parchment‑lined baking sheet.

3. 3.

   Brush schnitzels with mustard and top each with a slice of cheese. Bake in preheated oven at 180 °C (160 °C fan) for 10–12 minutes. In the meantime, wash and dry the watercress.

4. 4.

   Drain potatoes and let them steam off briefly. Add hot milk and butter, then mash roughly. Season with salt and freshly grated nutmeg. Fold in the watercress except a little for garnish. Plate schnitzels with mashed potatoes and top with remaining watercress.