Grind bread finely in the universal chopper. Wash the meat and pat dry. Cut a pocket into each cutlet with a sharp knife. Camembert in slices
Whisk the egg in a deep dish. Put the cutlets into the pockets of the schnitzel camembert and 1/2 tsp. cranberries each. Stick together with wooden skewers. Season schnitzel with salt and pepper. One after the other first turn in flour, then in egg and finally in breadcrumbs.
Heat the oil in a pan. Fry the escalopes in it at medium heat for 3-4 minutes on each side. Arrange on plates with lamb's lettuce and tomatoes.