How to make
Wash the fillets, dry them and tenderize them, wrapped in clear plastic. Then flavor them with salt, black pepper and lemon juice.
Cut and braise the mushrooms in a little butter for the filling. Chop the boiled egg finely. Grate the cheese and add it, along with the egg and chopped parsley, to the butter. Mix.
Season with salt and pepper. Place this stuffing onto one of the fillets and cover with the second fillet. Fasten the two fillets together with toothpicks. Roll the 2 schnitzels first in beaten egg, then in some breadcrumbs and again in the egg.
Fry to golden brown in very hot oil.
