For the beer brew cutlet, first prepare the beer batter. For the beer batter, beat egg whites until stiff, mix flour, beer, yolks, salt, pepper and herbs and fold in the beaten egg whites.
Thinly pound the cutlets, season with salt and pepper, cover with cheese and spinach leaves and fold like a cordon bleu.
Turn the cutlets in beer batter and then bake until golden brown.
Preparation Tip:
The beer brewer's cutlet goes well with parsley potatoes.
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