Cordon bleu truffle raclette

Name: Cordon bleu truffle raclette
Ingredients: 4 pieces of pork kidney, 180 g each, pounded to a cutlet with a meat mallet or ordered in advance from the butcher; Salt and pepper from the mill; 4 slices of bresaola; Approx. 200 g truffle raclette, grated; 2-3 eggs, beaten; Approx. 6 tbsp flour; Approx. 6 tbsp breadcrumbs; Enough peanut oil; 1 lemon, cut into quarters; According to taste:; Pickled summer truffles, for garnish

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Ingredients

4 pieces of pork kidney, 180 g each, pounded to a cutlet with a meat mallet or ordered in advance from the butcher
Salt and pepper from the mill
4 slices of bresaola
Approx. 200 g truffle raclette, grated
2-3 eggs, beaten
Approx. 6 tbsp flour
Approx. 6 tbsp breadcrumbs
Enough peanut oil
1 lemon, cut into quarters
According to taste:
Pickled summer truffles, for garnish