A cake recipe for all foodies:
Place cutlets between plastic wrap and roll out thinly with cake roller. Season on both sides with salt and pepper. Remove the crust from the toast and cut finely into cubes. Toast in hot fat until golden brown. Season with the pressed garlic clove and 1 tbsp thyme. Remove the rind from the cheese. Cover each cutlet with 2 slices of cheese. Pile approx. 1 tbsp. bread cubes on top of each. Fold the cutlets over, pin together with toothpicks. Heat clarified butter. Fry the cutlets on each side. Now add the kirsch and sauté for 1-2 minutes on each side. Sprinkle remaining bread cubes and thyme and bring to the table on the spot from the frying pan. Serve with jacket potatoes and a green leaf salad.