Baked potatoes with telemea

Name: Baked potatoes with telemea
Ingredients: 1 kg potatoes; 2000 ml water; 1 teaspoon salt; 3 pieces frozen chicken schnitzel; 30 ml oil; 5 eggs; 1 container Zuzu yogurt 0.1% fat; 1/2 teaspoon ground pepper; 20 g butter; 400 g salted telemea

Appetizers - Baked potatoes with telemea by Eugenia E. - Recipia

Baked potatoes with telemea, a Romanian brined cheese, are baked at 200°C until the cheese on top is browned. The potato slices and breaded schnitzels are layered, and eggs beaten with yogurt hold them together; the telemea on top browns, with firmer edges and a soft middle that’s still slightly creamy when you cut the first serving. I serve it cut into squares, straight from the baking dish. Preparation: 20 minutes. Cooking: 54-59 minutes. Total time: 74-79 minutes. Serves: 4. Approximately 860 kcal and 41 g protein per serving.

Ingredients

1 kg potatoes
2000 ml water
1 teaspoon salt
3 pieces frozen chicken schnitzel
30 ml oil
5 eggs
1 container Zuzu yogurt 0.1% fat
1/2 teaspoon ground pepper
20 g butter
400 g salted telemea

Preparation

1. Peel the potatoes, rinse them and cut into slices about 5 mm thick. 2. Put the slices in 2000 ml water with 1 teaspoon of salt. Boil for 15 minutes, until a fork slides into them easily, then drain well. 3. Heat 30 ml oil in a frying pan and fry the frozen schnitzels for 7 minutes on each side over medium heat, until browned and cooked through. 4. Beat the 5 eggs with the yogurt and 1/2 teaspoon pepper. Grease the baking dish with 20 g butter. 5. Put half the potatoes in the dish, pour half the egg and yogurt mixture over them and grate 200 g telemea on top. 6. Cut the schnitzels lengthwise and arrange them over the telemea. Pour the remaining egg and yogurt mixture over the top, then add the remaining potatoes and grate the remaining 200 g telemea over them. 7. Bake in a preheated oven at 200°C for 25-30 minutes, until the telemea on top is browned.

Notes

The chicken schnitzels can be replaced with 3 turkey schnitzels of a similar thickness; the dish contains gluten, dairy and eggs. It goes well with a cabbage salad dressed with vinegar. Store covered in the refrigerator for up to 3 days. Very salty telemea can make the whole dish too salty, so you can leave out the salt in the potato water; if the cheese is moist, leave it to drain before grating. Waxy potatoes hold their shape better, while floury ones soften quickly and make the bottom layer more compact.