Stuffed Mother’s Day Schnitzel

For the stuffed Mother’s Day cutlet, first cut the ham into very small cubes and place in a bowl. Add chopped parsley, grated cheese and crème fraîche, season with pepper and mix well.

Place the cutlets on a cutting board, place cling film over them and gently pound them thin with a carving mallet, but do not tear them. Season both sides with salt and pepper. Then spread some ham filling on one half of each cutlet, fold and secure with toothpicks. (Or pat together so tightly that the cutlets are well sealed).

Place flour, eggs and bread crumbs in a plate each. Dredge cutlets in flour on both sides, pass through eggs and roll in bread crumbs. Heat oil about two fingers high in a large skillet, place stuffed cutlets and fry until golden brown on both sides, about 5 minutes. Lift out with a spatula and drain briefly on paper towels. Remove the toothpicks! Only then arrange the stuffed Mother’s Day escalopes on plates.

Serve with parsley potatoes or pea rice.

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