East Styrian Pumpkin Seed Schnitzel

• 600 g pork loin

• 8 slices of Burgundy ham

• Pumpkin seeds

• Bread crumbs

• Egg

• Flour

• Salt

Pumpkin Seed Quark:

• 100 g quark (curd cheese)

• 100 g pumpkin seed pesto

• 2 eggs

• Salt

• Garlic

Cut the pork loin into 4 slices and gently flatten them. Place a slice of Burgundy ham on each, spread about 50 g of pumpkin seed quark on top, add a second slice of Burgundy ham, fold the pork over, and press down firmly. Mix pumpkin seeds and bread crumbs in a 1:1 ratio, coat the schnitzels with the mixture, and fry until golden. Serve with parsley potatoes.