Stuffed Cutlets

Cut a pocket in each cutlet and sprinkle the cutlets inside and out with salt, pepper and paprika. Fill the meat pockets with a slice of ham and 2 apricot halves each and pin the cutlets with toothpicks. Heat the oil and fry the cutlets for 6-8 minutes on each side.

For the sauce I mix yogurt salad cream with mustard and apricot liquid.

For sauce Ii, stir yogurt salad cream with tomato ketchup.

Offer the two sauce mixtures with the cutlets.

Tip: It is best to use your favorite ham – then your dish tastes twice as good!

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