Cutlets with ham

600 g pulp veal

100 g ham

2 eggs

4 Art. l. cream

2 Art. l. butter
Which oil to choose? we'll show

4 h. l. lemon juice

parsley or dill

ground black pepper

salt

Slice the veal a la carte pieces, beat off on both sides, pepper and salt, sprinkle with lemon juice.

Share on each cutlet plastic ham and half a hard-boiled egg, roll meat rolls, tie thread.

Fry patties in butter for 10 minutes, then pour in the cream and simmer for 5-7 minutes under the lid.

Post cutlets with ham can be garnished with crisp rice and garnish with greens.