Method:

For the stuffing, sweat the onion in butter until transparent, add parsley and mush- rooms, gently fry for 5 minutes and allow to cool. Mix with Appenzeller® CLASSIC and egg yolk, season. Place the stuffing on one half of the schnitzels, put a sage leaf on top and fold over the other half of the schnitzel, secure with toothpicks. Season the schnitzels on the outside and fry well in hot oil on both sides. Reduce heat, gradually add the wine and allow the schnitzel to fry for approx. 15 minutes.

Tip: Steamed vegetables and potatoes are a perfect accompaniment.