Stuffed Pork Schnitzel Tyrolean Style

Cut onion into small pieces. Dice mushrooms and bacon. Heat oil in a frying pan and fry onion. Add mushrooms and bacon, fry briefly. Beat the cutlets, season with salt, barbecue spices and garlic. Cover the meat with the mushroom-bacon mixture and a slice of cheese, fold and fix with toothpicks. Dust the stuffed cutlets with flour. Heat oil in a frying pan, brown cutlets on both sides. Deglaze with white wine, add beef broth and season with salt. Let the stuffed escalopes rest for about 10 minutes. Serve stuffed cutlets with roasted potatoes or long grain rice.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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