Stuffed Pork Schnitzel with Cheese, Corn, Salami, and Escargot

A large breaded pork cutlet stuffed with a savory mixture of melted cheese, sweet corn, spicy salami, and a wrapped edible escargot inside, pan-fried to golden perfection.

Steps

1. Flatten the pork cutlet to about 1 cm thickness using a meat mallet. 2. Lay out the pork cutlet and season with salt and pepper. 3. Place the shredded cheese and corn kernels in the center of the cutlet. 4. Wrap the escargot inside a slice of salami to fully cover it. 5. Place the salami-wrapped escargot on top of the cheese and corn mixture. 6. Fold the pork cutlet around the filling, securing edges to encase the stuffing completely. 7. Set up a breading station: flour, beaten egg, and breadcrumbs. 8. Coat the stuffed pork cutlet first in flour, then dip in egg, and finally coat with breadcrumbs. 9. Heat oil or butter in a frying pan over medium heat. 10. Fry the schnitzel for about 4-5 minutes on each side until golden brown and cooked through. 11. Remove from pan and let rest for 2 minutes before serving.

1 large pork loin cutlet (about 200g) 50g shredded cheese (cheddar or mozzarella) 2 tbsp cooked corn kernels 2 slices of salami 1 escargot (cooked and cleaned) 1 egg 50g all-purpose flour 100g breadcrumbs Salt and pepper to taste 2 tbsp vegetable oil or butter for frying