Stuffed Schnitzel with Herbs and Ricotta

Gently pound the cutlets flat between plastic wrap. Lightly toast pine nuts without fat in a frying pan and chop finely. Stir through with ricotta, juice of one lemon and chopped herbs. Season to taste with salt and freshly ground pepper. Spread the filling on the cutlets and fold the meat over. Season the meat pockets on both sides with salt and season with pepper. Put them together with a wooden skewer. Turn them in flour at the beginning, then in beaten egg and breadcrumbs on the other side. Fry the cutlets in hot clarified butter for about three minutes on each side.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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