Hornusser-Gotlett – Emmental – *

(*) Hornussen is a typical game of the Bernese country people, it has its origin in the Emmental.

Hornusser-Gotlett: “Für ne schtaemmige Hornusser” a pork cutlet with egg sponges, “Garte-Gmuees” and the “chueschtige Schleger-Härdoepfu”.

Season the pork chops with salt and pepper, lightly flour them on both sides and fry them leisurely in butter in a pan.

Eierschzvaemme: brown butter in a small frying pan. Sauté egg sponges, onions and garlic until soft, season with salt and pepper and finally extinguish with “Surgrauech”.

Schleger hard potatoes: Brown the halved and hollowed potatoes in the friture, season little with salt and pepper, fill with Schleger sauce.

Schleger sauce: bring cream and water to boil. Add the other ingredients, season and – in case necessary – thicken a little with cornstarch.

Serve: Spread the cutlets evenly on the plate and garnish with vegetables and stuffed “Härdoepfu”. Divide the egg sponges evenly on the cutlets. Bring the leftover sauce to the table separately.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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