cut a pocket in the cutlet (the butcher will also do this if you ask him), mix tomato ketchup, egg yolk, sugar, cheese, breadcrumbs and kitchen herbs in great detail and fill into the cutlet. Stick with a roulade pin (two wooden sticks will do as well).
Roast each side in the heated frying fat for about 4 minutes. Sprinkle lightly with salt.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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