Season the cutlets with pepper and salt, roll in flour, egg and breadcrumbs and bake in a pan with fat. Put the cutlets in a gratin dish. Sauté the ham and onions with whipping cream and gravy and bring to a boil. Pour this marinade over the cutlets and let them marinate for 24 hours.
Reheat covered at 125 °C for 90 min.
Steam the mushrooms in butter until soft and season with salt and pepper.
Spread evenly on the finished casserole.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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