Thinly pound the cutlets. Cover each cutlet with bacon, spread the dried plums on top. Add a little salt and pepper (bacon is already very spicy), top with 2 slices of cheese if desired, fold the cutlets in half and press or tap the edges firmly together. Coat the filled cutlets in flour, eggs mixed with milk and breadcrumbs. Fry in hot fat until golden brown. Lift out and drain. Recommended side dish: rice or potatoes.
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