Cooking recipes Regional specialties from the federal statesRegional specialties from Mecklenburg-Western Pomerania

Mecklenburg ham

Ham escalopes from Northern Germany

In this simple recipe, instead of raw meat, a strong ham is used and prepared similar to a schnitzel. The ham is pounded (pounded). A hearty recipe from Mecklenburg-Western Pomerania .

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Breaded ham with vegetables on a plate

Recipe Kloppschinken from Mecklenburg

A recipe that is prepared similar to a schnitzel.
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Course: main dish
Cuisine: West Pomerania
Keyword: savoury
Difficulty: Beginner
Resting time: 6 hours
Total Time: 20 minutes
Servings: 4

Ingredients & Shopping list

  • 4 slices raw ham (approx. 1 cm thick)
  • 500 ml milk or water
  • 4 eggs
  • 3-4 tbsp flour
  • 3-4 tbsp oil for frying
  • pepper
  • nutmeg if desired
  • breadcrumbs if desired

Preparation

  • Soak the ham slices in water or milk flavored with nutmeg for about 6 hours.
  • Remove the ham from the liquid, pat dry and pat.
  • Whisk the eggs and put the flour on a plate. Flour the ham and pull it through the egg.
  • Fry the slices on both sides for 5 minutes at a medium temperature.

Tips & Hints

Serve the ham with vegetables like beans, asparagus, kale, and potatoes. The ham can also be breaded with breadcrumbs, as is usual with a schnitzel.

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