Stuffed pork cutlets with South Tyrolean speck and butter potatoes

Use a sharp knife to slice a deep pocket into the outer edge of each cutlet. Season the meat with salt and pepper on the outside and inside.

Peel the potatoes and boil for about 20 minutes. Quarter the boiled potatoes.

For the filling, peel the celeriac, remove the apple seeds and quarter the apples. Grate the celeriac and apples using a coarse grater. Finely chop half of the parsley and combine it with the celeriac, apples, breadcrumbs and eggs. Dice and add the 150 g of speck. Season the mass with salt, pepper and nutmeg to taste and stuff it into the cutlets. Use long wood or metal pins to close the cutlets or sew them up with butcher's twine.

Heat 1 tbsp of butter in a frying pan and toss the potatoes in it. Use the remaining butter to brown the cutlets on both sides, then fry them on medium heat for about 20 minutes.

To serve, garnish each cutlet with a slice of speck and drizzle the remaining parsley over the cutlets.