Cut the cutlet meat into four large cutlets with a butterfly cut.
To do this, cut once across the grain not all the way down, then reposition the cut at the top and cut all the way through the schnitzel for the second cut. Now unfold the cutlet like a butterfly, so you get an extra large piece.
Pat the meat on both sides, lightly salt, and top each cutlet with a slice of Gouda and a slice of ham. Fold, pressing the edges well, and turn in flour.
Heat the rapeseed oil with the clarified butter in a pan, fry the cutlets on both sides until golden brown (about 2 – 3 minutes per side), lift them out and let them rest briefly in the preheated oven at 95 °C.
Dust the roast residue in the pan with the remaining flour, fry briefly, pour in soup.
Pour through a fine sieve into a clean container, mount a spoonful of ice-cold butter, stirring constantly. This way the cold butter binds the sauce, making it nice and creamy.
Bring the stuffed cutlets to the table with the sauce, serve with rice and salad if desired.
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