Stuffed Schnitzel on Lamb’s Lettuce

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

for the lamb's lettuce with potato dressing

• Clean, wash and spin dry the field lettuce.
• Then peel and finely dice the onion.
• Put the clarified butter in a saucepan and sauté the onion until translucent.
• Then fill up with vegetable stock and bring to the boil.
• In the meantime, peel and dice the potatoes and add to the boiling vegetable stock.
• Close the whole thing with a lid, reduce the heat and let the potatoes simmer.
• 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.
• Slowly add the olive oil and walnut oil.
• Pour the potato dressing into a bowl and let it cool down at room temperature.
• Just before serving, season with salt and pepper and refine with the creme fraiche.
• Arrange the schnitzel with the lamb's lettuce and potato dressing on plates and serve with half a pear filled with cranberries.