Stuffed Schnitzel on Lamb’s Lettuce

1. Wash the meat, pat dry and pat a little flat.
2. Season with salt and pepper.
3. Now spread the camembert and 1 teaspoon cranberries on top.
4. Roll up and close with a toothpick.
5. Then whisk the egg and 2 tablespoons of water, a little salt and pepper.
6. Then put the flour, egg mixture and breadcrumbs in separate bowls.
7. Now turn the meat first in flour, then in egg and then in breadcrumbs.
8. Then heat the oil in a pan and fry the meat in it.
9. Then put the meat in the oven preheated to 80 ° to keep it warm.

for the lamb’s lettuce with potato dressing

1. Clean, wash and spin dry the field lettuce.
2. Then peel and finely dice the onion.
3. Put the clarified butter in a saucepan and sauté the onion until translucent.
4. Then fill up with vegetable stock and bring to the boil.
5. In the meantime, peel and dice the potatoes and add to the boiling vegetable stock.
6. Close the whole thing with a lid, reduce the heat and let the potatoes simmer.
7. When the potatoes are done, add the mustard and white wine vinegar and use the hand blender to puree the potatoes and the broth until they are creamy.
8. Slowly add the olive oil and walnut oil.
9. Pour the potato dressing into a bowl and let it cool down at room temperature.
10. Just before serving, season with salt and pepper and refine with the creme fraiche.
11. Arrange the schnitzel with the lamb’s lettuce and potato dressing on plates and serve with half a pear filled with cranberries.