Summary

Ingredients

• 4 pork steak (s) (butterfly steaks or cut a pocket into thick slices cutlet)
• 4 slices raw ham
• 4 slices Gouda cheese
• salt and pepper
• breadcrumbs
• 2 egg (s)
• Flour
• Oil, for frying
• butter

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Instructions

1. Season the butterfly steaks outside and inside with salt and pepper from the mill.
2. Place the ham and cheese on one side of the steaks (or fill in the cut pocket if necessary). Fold up and close with the help of toothpicks.
3. Now turn the parcels in flour, clumped egg and breadcrumbs and bread them.
4. Instead of breadcrumbs, I usually use dry rolls that have been chopped up in the food processor. Press the breading firmly.
5. Fry them in a hot pan with oil and a little butter, then turn down a little and finish frying.