Pat the pork cutlets wide. Cut ham slices in half, place in cutlets, season with sage and pin together. Turn in flour, roast in oil for 2-3 minutes, remove and keep warm. Extinguish the stock with mustard and wine and cook.
** From ftp server of the University of Frankfurt
Schnitzel
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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