Hammer Masters Cutlets

For the Hammerherrenschnitzel, gently pound the pork cutlets, being careful not to tear the cutlets in the middle.

Season inside and out with salt, brush the inside surfaces with mustard. Now place a slice of smoked meat on each half of the schnitzel, top with sliced gherkins, a slice of cheese and another slice of smoked meat.

Fold the schnitzels together, tapping the edges with a schnitzel mallet or, if necessary, fixing them with toothpicks.

Now carefully turn the cutlets first in flour, then in beaten egg and finally in breadcrumbs.

Heat lard in a pan, place cutlets in it and fry on both sides until golden brown. Then lift out the Hammerherren schnitzels, drain well or dab dry with kitchen paper, remove any toothpicks and arrange garnished with lemon wedges.

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