Herb Cobbler

For the herb crested cutlet, finely chop the herbs and mix with salt, pepper and oil. Put the escalopes in this marinade and leave them in the refrigerator for at least 12 hours.

Then quickly fry the cutlets in this oil, turn them over, switch the stove to half heat and slowly finish cooking the cutlets for about 15 minutes. Serve with rice and kohlrabi vegetables.

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