Soak de-barked bread rolls in milk. Cut meat into coarse cubes and put through a meat grinder with the squeezed out buns. Mix in a bowl with egg yolks, season with salt, white pepper, nutmeg and some lemon zest. Stir in whipped cream and white bread crumbs and let the mixture rest briefly in the refrigerator. Shape the mixture into loafs that are not too big. Heat oil in a coated, ovenproof frying pan and fry butter cutlets on both sides until hot. Add butter and let it melt. Place pan in preheated oven and let Butterschnitzel sit at 160 °C for approx. 10 minutes. Remove, arrange on warmed plates and drizzle with warm veal jus.
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