Karageorge Schnitzel - Serbian Famous Stuffed Cutlet

SCHNITZEL:--
500 g pork or veal cutlets or fillet
SIDS SALT & PEPPER to taste
120 g cream cheese, at room temperature
4-8 slices deli smoked ham, depending on the size of the cutlets
4-8 pieces mozzarella string cheese or sliced cheese
2 eggs, lightly beaten
2 cups all-purpose flour
3-4 cups breadcrumbs
Rice bran oil, for frying
TARTAR SAUCE:--
1 cup Best Foods mayonnaise
1 small clove garlic, minced
2 tbsp diced dill pickles
1 tbsp pickle juice
2 tbsp dry white wine
SIDS SALT & PEPPER to taste

Place each cutlet between two pieces of plastic wrap, and pound with a meat mallet until about 6 mm thick.
Spread cream cheese on each cutlet (about a tablespoon) and then season with SIDS SALT & PEPPER.
Cover the cheese with a thin slice (or two) of ham.
Place string cheese in the middle of the cutlet, lengthwise.
Bring the short sides up and then roll up the cutlets. Secure with toothpicks if necessary.
Place the flour, eggs, and breadcrumbs in three separate shallow bowls.
Dip the rolls in the flour, the egg, and the breadcrumbs coating all sides and both edges at each stage. You can remove the toothpicks at this point or leave them in and be careful when eating.
Gently shake off the excess crumbs, and then dip again in egg and breadcrumbs. This "seals" the rolls so that cheese doesn't ooze out.
Heat the oil in a large nonstick or cast iron frypan over medium-high heat.
Add the schnitzels, seam side down, and immediately lower the heat. Fry schnitzels continually turning until deep golden brown in colour.
Transfer to a plate lined with paper towels.
Serve warm with tartar sauce.