Schnitzel au gratinSchnitzel au gratin
7 oz. (200 g) Prima Donna fino, in thin slices
4 turkey (or chicken) 7 oz. (150 g - 200 g) schnitzels
4 bacon rashers
1 small tin of peaches
2 tbsp. of oil
parsley to garnish
salt and pepper
Lightly tenderize schnitzels, sprinkle with salt and pepper and fry on each side from 3 to 5 minutes in hot fat. Then put into a greased ovenproof dish. Lightly fry the bacon and place over the schnitzels.
Drain the peaches, cut into sections and divide over the schnitzels. Spread Prima Donna fino over the top and bake in a pre-heated over at 175ºC until the cheese is melted and light brown.
Delicious with baked potatoes and a mixed salad.
Rioja (Red, Spain)