Turrach Wedding Schnitzel

Thinly pound the schnitzels (preferably between cling film) and cover each with a sheet of smoked meat. Mix the curd cheese with the finely chopped herbs and sliced onions and spread a spoonful of this curd cheese filling on each cutlet. Fold the cutlets like a pocket and pat the edges well together (fix with toothpicks if necessary). Season with salt and white pepper, turn in flour and pull through briefly beaten eggs and breadcrumbs. Fry in a frying pan in enough hot fat until golden brown on both sides. Lift out and drain on paper towels.

Preparation Tip:

If the curd is not dry enough, it can be bound with breadcrumbs. The stuffed cutlets can also be fried au naturel, i.e. not breaded.

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