Appenzeller Schnitzel with Chäshörnli

Beat the schnitzels thinly with the schnitzel beater. Place three must crumble slices in the center of each. Spread the sausage meat well on top. Place the back half of the schnitzel on top of the front half and season with salt and pepper.

Breading: turn the cutlets one by one in the flour, egg and breadcrumbs on the other side. Heat oil in frying pan and fry cutlets over medium heat until golden brown on both sides.

Chäshörnli:

Prepare the potatoes (ready to cook, e.g. peel, remove woody parts and dirt), cut into cubes and cook in salted water. Boil fresh water, season with salt and make the Hörnli. Take them out of the salted water and put them alternately with the grated cheese in a sufficiently large bowl: Hörnli, potatoes, cheese, cheese, Hörnli, etc.

Then heat in the oven at 120 °C for ten minutes. Fry the sliced onions in butter until golden brown and finally spread evenly over the Hörnli.

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