Schnitzel with garlic and cheese

Ingredients:

• 4 slices of boned pork chops, about 140g each, salt, 3-4 garlic cloves or 2 level tsp Univer garlic paste, 150g grated “Trappista” cheese , 2 tbsp sour cream, ground black pepper
• for the coating: 100g plain flour, 2 eggs, 120g breadcrumbs
• for frying: deep oil

1. Pound the meat thoroughly then flavour it with salt, 2 cloves of pressed garlic or most of the garlic paste. Mix the cheese with the sour cream, add a little salt and pepper and the remaining pressed garlic (or garlic paste). 

2. Heap the cheese evenly on one half of the pork chops, then fold the meat and fasten it with a toothpick. Let it rest in the fridge under a lid overnight. 

3. Next day, dip the meat first into flour, then into the beaten eggs and the breadcrumbs, and fry the slices in hot, deep oil for 5 minutes until done, then allow the excess oil to drip onto paper towels.

Useful advice:

You may also use chicken or turkey breast or veal chops for this recipe.