Veal schnitzel with cheese filling

Ingredients for 4 servings:

• 4 pieces of veal escalope, slightly thicker from the back
• 8 tbsp breadcrumbs, freshly grated white breadcrumbs
• 2 egg yolks
• 1 tbsp mustard, hot
• 4 tbsp freshly chopped herbs (thyme, tarragon, parsley, sage)
• 4 tbsp white wine (Riesling)
• 120 g blue cheese
• 50 g clarified butter

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cut a pocket into the side of the schnitzel (or have a butcher cut one), open it up, and carefully season with salt and pepper. Mix the white breadcrumbs with the egg yolk, mustard, and herbs. Finely chop the cheese and mash it with a fork. Then add the wine and the herb-bread mixture and mix everything together. Fill the schnitzel with some of the mixture and secure with wooden skewers. Season the outside with salt and pepper and briefly sear on all sides in hot clarified butter. Spread the remaining cheese-bread-herb mixture over the schnitzel and bake in a preheated oven at 220°C for about 15 minutes. Serve with lettuce leaves and tomato wedges; it looks and tastes great too. Use crustless white bread or toast for the breadcrumbs.