1. Prepare the bread mix by adding the salt, pepper and thyme to the crumbed bread.
2. Add the turnip top cream, taking care not to make the crumb too wet.
3. Dip the cutlets in the beaten egg and sprinkle with the bread mix, pressing with the hands to make it adhere well.
4. Cut the piquillo peppers open along their long side.
5. Wrap each cutlet in a pepper and secure with a cocktail stick.
Advice for the final client: cook in a preheated oven at 210 °C for around 8 minutes.