Summary

Ingredients

• 2 pork schnitzel
• 1 packet feta cheese, 200 g
• 10 olives, black
• 6 tomato (s), dried in oil
• 1 teaspoon thyme
• 0.5 teaspoon ½ oregano
• 1 egg (s)
• breadcrumbs
• salt and pepper
• Paprika powder, hot pink
• Clarified butter

Print Recipe Pin Recipe

Instructions

1. Have the butcher cut the schnitzel in a butterfly cut. If you want to do it yourself, you should freeze the schnitzel lightly beforehand and then cut it. Mash the feta with a fork. Cut the tomatoes into large pieces and the olives into slices.
2. Mix the feta with the olives, tomatoes, thyme and oregano.
3. Wash the meat, pat dry and lay it out on the work surface, then pepper, salt and sprinkle with paprika powder. Spread the filling on half of the schnitzel, leaving a strip on the outer edge. Close the schnitzel and pinch them with toothpicks.
4. Beat the egg on a plate and whisk. Scatter the breadcrumbs on a second plate. Turn the schnitzel first in the egg, then in the breadcrumbs. Sprinkle the breadcrumbs on the areas around the toothpicks and press down a little.
5. Melt the clarified butter in the pan and fry the schnitzel on both sides until golden brown.