Beat the cutlets with a smooth beater until very tender. Season with salt and pepper. For the filling, coarsely grind the kitchen herbs in the oil, mix with the cheese and breadcrumbs and season with salt. Spread the farce on the cutlets, folding and flattening each cutlet, pressing the edges firmly together. Cover and set aside to cool. Heat the clarified butter in a large frying pan. Dredge the cutlets in turn in flour, beaten eggs, and bread crumbs and toast over low heat for about 5 minutes on each side. Serve with warm asparagus salad.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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