Prepare the schnitzel and ingredients: request a butterfly cut from the butcher, or freeze the schnitzel lightly and cut yourself. Mash the feta with a fork. Cut the tomatoes into large pieces. Slice the olives.
Mix the feta, olives, tomatoes, thyme, and oregano together.
Rinse the meat and pat dry. Lay on a work surface. Season with salt and pepper, then sprinkle paprika. Spread the filling on half of each schnitzel, leaving a border. Fold closed and secure with toothpicks.
Set up two plates: one with beaten egg, one with breadcrumbs. Coat each schnitzel first in egg, then in breadcrumbs, pressing gently around the toothpicks.
Heat the clarified butter in a pan over medium-high heat. Fry the schnitzel 3-4 minutes per side until golden brown and the internal temperature reaches 63°C (145°F).
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