Schweizer or Kase Schnitzel
by Tom Binard
I didn't originate this recipe, but I never see it listed on the recipe websites, although I haven't seen them all.
When I was stationed in Bavaria some 50-odd years ago, many of the local Gasthouses served this. Some called it Kase and others just called it Schweizer, but either way was the same, and it became my favorite. Took me several tries after mustering out to get it right. Melts in your mouth.
Now my kids and grandkids are fixing it, sometimes even with venison!
You will need lots of scrambled eggs, deli ham and grated swiss cheese, depending the amount of meat being served.
Prepare the standard Wienerschnitzel, keep warm in the oven while you fry the eggs, don't let them get stiff.
Put slices of ham on top the schnitzels, swiss cheese over that, then top with the fried scrambled eggs.