Festive Schnitzel From the Mariazell Region

For the festive schnitzel, pound the schnitzel thin, pepper it and cover each with two slices of raw ham.

For the filling, fry onion in THEA, add mushrooms, salt, pepper and fry until the liquid has evaporated. Add scrambled eggs, cheese and parsley and fry until the mixture sets.

Spread stuffing on the raw ham, fold and secure with toothpicks.Bread the festive cutlet first in flour, then in beaten egg and breadcrumbs. Fry slowly in hot oil on both sides until golden brown. Drain on paper towels.

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