Cut 2-3 small pieces from each cutlet. Season the cutlets with salt and pepper, coat with breadcrumbs and fry in a frying pan until golden brown on both sides (important!: use a coated frying pan and hardly any fat). Cool the cutlets. Cut ham into strips and dice onions. Grate fresh mushrooms with a towel and cut into fine leaves. Saute sliced onion in a frying pan with a little butter until translucent, add ham and mushrooms and simmer on low heat for 10 min. Extinguish with 4 cups of sweet whipped cream and season with clear soup. Cool down the sauce as well.
Alternate layers of cutlets and sauce in a roasting pan and leave in a cool place for one night. One day later, cook in a closed roaster for 60 min at 210 °C (do not preheat). Now open the lid, add some whipped cream if necessary, sprinkle Parmesan cheese on top and cover with some butter flakes. Bake without lid repeatedly for 10 minutes.
Serve with fresh baguette, green salad and a dry rose wine.
To round it off, we recommend (because of all the whipped cream) a herb bitters.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!