Place each cutlet between two pieces of plastic wrap, and pound with a meat mallet until about ¼ thick.
Spread cream cheese on each cutlet (about a tablespoon) and then season with salt and 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 skillet over medium-high heat.
Add the schnitzels seam side down and immediately lower the heat. Fry schnitzels continually turning until deep golden brown in color.
Transfer to a plate lined with paper towels.
Serve warm with tartar sauce.
~ Free Tip ~ Ask your butcher to cut the fillet into thin cutlets. If you have to do it yourself, partially freeze the fillet - it makes slicing a breeze. Substitute white wine with lemon juice for tartar sauce. Serve the schnitzel with French fries, steamed broccoli, and salad greens.