Lightly pound the cutlets and season with iodized salt and pepper.
Stir the veal sausage meat with the egg yolk, add the diced vegetables and season with the chopped herbs, iodized salt and pepper. Stir well and spread this mixture on the cutlets, roll them up and pin them with toothpicks. Fry the cutlets in hot clarified butter, add the chopped root vegetables, pour in clear soup and season.
Cook in the oven at 180 °C for about 25 minutes.
Serve with Mashed potatoes
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!
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