Slightly pound the schnitzel, best sliced thinly with a butterfly cut, flat, salt and pepper inside and spread 1 heaped teaspoon of tomato paste on each half of the meat, sprinkle 1 teaspoon of basil and spread 30 g of cheese on top. Fold the empty schnitzel halves over it and seal the schnitzel with roulade needles or toothpicks and sprinkle with salt and pepper on the outside as well.
Heat some oil in a large pan and fry the filled schnitzel on both sides for 4-5 minutes each (a total of 8-10 minutes) until browned. It doesn`t matter if some cheese comes out, just be careful not to burn it in the pan. Take out the schnitzel and keep warm in the oven.
Peel off the roasting set with the cream while stirring and bring the sauce to the boil briefly. Add about 3 tablespoons of this to the 2 egg yolks in a cup, whisk and stir into the no longer boiling sauce. Add the meat again with the juice that has now leaked out, turn it once and let it steep for a moment. Stir the sauce again and season with salt and pepper.
Instead of tomato paste, you can also fill in sliced tomatoes.
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