Appenzeller Käseschnitzel

Method

Place veal escalopes between cling film and pound gently with a meat mallet to an even 5mm thickness. Season flour with salt and pepper, then set up three bowls with seasoned flour, beaten eggs, and breadcrumbs respectively. Coat each escalope in flour, then egg, then breadcrumbs, pressing gently to adhere. Layer each breaded escalope with sliced ham and Appenzeller cheese, folding in half if desired or leaving flat. Heat butter and oil in a large frying pan over medium-high heat and carefully fry the schnitzels for 3-4 minutes per side until golden and the cheese begins to melt. Transfer to a warm plate and set aside. Pour off excess fat, deglaze the pan with white wine, scraping up the browned bits, then stir in double cream and simmer for 2-3 minutes until the sauce thickens slightly. Return schnitzels to the pan, coating with sauce, and serve immediately with boiled potatoes and a sharp apple compote.