Start by cutting the boneless pork loin into schnitzels of about 200-250g each.

Slice each piece in the middle to form a butterfly shape, leaving about 1 cm uncut.

Flatten each schnitzel using a meat mallet, covering with plastic wrap to protect against splashes.

Season both sides of the schnitzels with salt and pepper.

Place a slice of ham on top of each schnitzel, followed by a slice of Graviera cheese on one half.

Fold the schnitzel in half to cover the cheese and ham.

If you prefer a different cheese, you can substitute Graviera with Gouda.

For the side dish, prepare oven fries. Cut fresh potatoes into thin slices, season with salt, dry thyme, and olive oil.

Toss the potatoes well and spread them evenly on a baking tray. Bake them in a preheated oven at 200°C, turning once or twice during the cooking process.

To prepare the feta cheese sauce, pour some feta brine into a pan, crumble the feta cheese into the brine, and mash with a fork.

Add oregano, black pepper, and a little olive oil. Heat the mixture on low, stirring occasionally. Press the sauce through a sieve to make it smooth and creamy.

In a deep plate, beat 2 eggs with salt, pepper, and some dry thyme. Prepare all-purpose flour and coarse breadcrumbs (panko).

Coat the schnitzels in flour, dip them into the egg mixture, and cover them well with breadcrumbs.

Heat olive oil in a frying pan. Once the oil is hot, reduce the heat and fry the schnitzels, turning them only once to avoid burning.

Add a piece of butter towards the end of frying for extra flavor.

Once fried, place the schnitzels on absorbent paper to remove excess oil.

You can place the schnitzels in the oven to keep them warm while preparing the rest of the meal.

Serve the schnitzels with the oven-baked fries and feta sauce, optionally garnished with fresh thyme.