Devolay cutlet with cheese and parsley

Ingredients for Devolay cutlet with cheese and parsley

Instructions for Devolay cutlet with cheese and parsley

To prepare the Devolay cutlet with cheese and parsley recipe, please follow these instructions:

Remove if necessary. Fat and cartilage from the breast fillets push them dry with kitchen rolls cut each fillet into the side so it can be opened, then cut it almost wide onto a cutting board and knock the flat sprinkle with salt and pepper spread the finely chopped peppers evenly over the meat style it in The refrigerator at least 30 min. Preferably longer under low

Take the meat out of the fridge in the middle of each "cutlet" put a piece of cheese approx. 10 g. And 2 tbsp. butter. Then the meat is rolled around the filling closed if necessary. With a toothpick or 2
Pan in egg and rasp and roast golden approx. 7 min. On each side of a medium-sized pan