Appenzelleri (Appenzell Pork)
- 480 g pork tenderloin, cut into 16 slices
- 75 g butter
- 1 onion, finely diced
- Garlic to taste, diced
- 120 g ham, diced
- 125 g mushrooms, finely chopped
- 70 g flour
- 120 ml dry white wine
- 1 tablespoon parsley, finely chopped
- Pinch each of rosemary and sage
- ½ teaspoon salt
- Freshly ground black pepper
- 1 egg yolk
- 35 g Appenzeller cheese
- 2 whole eggs, lightly beaten
- 60 g (approx) stale breadcrumbs
- Use a meat mallet, rolling pin or small frying pan to bash the pork slices between sheets of greaseproof paper until they are very thin. Using the (clean!!) base of a small, heavy, iron frying pan is also a good way of doing this - see photo on the right
- Melt 25 g of the butter in a frying pan and sauté the onions and garlic until soft.
- Add the ham and mushrooms and cook for 3 minutes, stirring continuously.
- Add 1 tablespoon of the flour and cook for a further minute.
- Slowly add the wine, stirring using a figure of eight motion with a wooden spoon or spatula, so that it is absorbed by the flour.
- Add the herbs and seasonings, and cook, still stirring, until the mixture is thick.
- Remove from the heat and allow to cool.
- Add the egg yolk and the cheese and mix thoroughly.
- Spread 8 of the pork slices with the mixture, top with the remaining 8 slices to form a sandwich and pinch the edges to seal.
- Heat the remaining butter in another frying pan.
- Dredge each pork 'sandwich' in the remaining flour, dip into the beaten egg and then the breadcrumbs.
- Cook the pork over a fairly high heat for 3 or 4 minutes on each side and serve immediately.
I had a little of the filling left over and as I had planned to have this with pasta, I am going to mix the leftover filling with some olive oil and mix into the pasta.
You could probably fill 2 pork fillets with the quantity of filling shown here and these freeze really well, (separate with pieces of grease-proof paper). Make a big batch in one go and stock the freezer up.
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