Kaasschnitzels met ananas

Veal cutlets with cheese and pineapple

Publish Date: Jun 23, 2003
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4 tenderized cutlets 150 grams/5 oz. each 1 egg 2 tbsp grated aged cheese 50 grams/2 oz. butter 2 tbsp sherry or white wine 4 slices of pineapple 4 maraschino cherries fine bread crumbs salt and pepper

Rub salt and pepper on the cutlets (veal or pork). Lightly beat the egg and mix the cheese and the bread crumbs. Dip the cutlets through eggs and then through the breadcrumbs-cheese mix, covering both sides. Heat the butter and fry the cutlets till golden brown on both sides. Put the meat on a heated plate to keep warm. Quickly fry the pineapple for a minute, and add the wine or sherry. Put the pineapple slices on the cutlets, a cherry in the middle and pour the juice over the dish. Serve with your choice of potatoes and a green salad.