The Curdin bleu

Ingredients for 2 servings:

• 2 schnitzels (venison schnitzel)
• 2 slices of mountain cheese (Grisons mountain cheese)
• 2 slices of Bündnerfleisch
• 1 egg(s)
• n. B. Flour
• e.g. breadcrumbs
• salt and pepper
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Venison schnitzel with Bündnerfleisch and mountain cheese

Put some flour in a soup plate, beat the egg in another, and pour the breadcrumbs into another. Cut the venison schnitzels lengthwise, but don’t cut all the way through (butterfly cut). Place the schnitzels between cling film and pound firmly (e.g., with a pan). Remove the cling film at the end. Wrap a slice of Bündnerfleisch cheese in each slice, place it in the open schnitzel, and fold it back on. Then secure it with toothpicks. Season with salt and pepper, coat evenly in flour, dip in the egg, and then coat with breadcrumbs. Heat plenty of oil in a pan and fry the schnitzels on each side until golden brown. Ideally, the venison should only be medium-rare. Tip: If the meat is already cooked but the cheese isn’t completely melted, simply place it in the oven for a short time.