Stuffed Pork Cutlets with Liver Filling

Cut the meat from a bone-in pork loin into pieces. Lightly pound each piece, stuff them, secure them with headless matches or tie them with string. Dip them in beaten egg, coat them in white breadcrumbs, and fry them in a generous amount of rendered fat. Serve the cutlets with fried potatoes, green peas, and pickles.
For the filling: Finely chop the vegetables and sauté them in lard until partially cooked. Add the diced liver and spices. Cook the mixture, cool it, pass it through a meat grinder, and mix it with butter.
For one serving: 150 g pork, 30 g liver, 1/4 onion, carrot, parsley, 10 g lard, 10 g butter, 1/2 egg, 10 g rendered fat, and breadcrumbs.