Greek Cutlets with Feta Cheese

Rinse the cutlets, dry with kitchen paper, season with salt, season with pepper and cut in half. Heat butter and oil together in a frying pan and sear the cutlets on both sides for about 5 min. Add white wine and vegetable soup.

Cut the feta cheese into coarse cubes and add to the meat with the squeezed garlic. Let it melt in the sauce. Simmer lightly for 3 minutes. Then remove the cutlets, wrap in aluminum foil and keep warm. Boil the sauce repeatedly for 5 minutes.

Rinse and dry the zucchini and grate coarsely on a household grater. Stir olive oil, balsamic vinegar, juice of one lemon, salt and pepper to make a marinade and mix with the zucchini and parsley.

Add the whipped cream to the cheese sauce form and beat with a whisk until fluffy.

Arrange the cutlets with the sauce and the lettuce on plates.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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