Cut a pocket in the cutlets, rub the outside and inside with the spices. Stir the cheese with milk and port wine, fill into the cutlets and pin with wooden skewers.
Heat oil in a frying pan, fry cutlets on both sides until golden brown. Garnish with lemon slices and parsley.
Serve with: boiled, peeled potatoes, green leaf salad.
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Tip: Stock up on high-quality spices – it pays off!
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