Stuffed Veal Escalope with Wild Garlic – After Roy Kieferle

(*) Wild garlic, the noble cousin of garlic Spread the cut schnitzel apart. Spread one half with mustard. Place a bear’s garlic leaf on top, the cheese slice on top and the second bear’s garlic leaf on top.

Fold the two halves of the meat together. Press the edges well together. Season with salt and pepper.

Roll the stuffed cutlet in flour, pass it through the beaten egg and coat it in breadcrumbs. Fry the cutlet in hot olive oil until crispy brown.

Before serving, garnish with a slice of lemon.

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