Cutlet of Savoy cabbage filled with Bavaria blu
- 4 medium-sized Savoy cabbage leaves
- 200 g cream cheese (room temperature)
- 200 g Bavaria blu
- 2 eggs
- freshly milled pepper
- 1 pinch freshly ground nutmeg
- 100 g flour
- 100 g white breadcrumbs
- oil for frying
Remove the stalk from the Savoy cabbage leaves and cook them in salted water for 6–8 minutes until they are almost tender. Blanch in very cold water and pat dry with kitchen roll. Spread a little bit of cream cheese on one half of the savoy leaves, cut the Bavaria blu in small cubes and share between the 4 leaves, leaving a 2cm border free on each one. Lay the leaves spread with cream cheese on top (cream cheese side down) and gently press together.
Lightly whisk eggs, salt, pepper and nutmeg together. Coat the filled savoy leaves first in flour, then egg and finally in white breadcrumbs to create the cutlet shape.
Fry the cutlets in a little oil in a non-stick pan until they turn golden brown on both sides. Drain them on kitchen roll. Tip: Accompany with a dressed salad and a glass of light red wine.