Veal cutlets are slightly crushed and smeared with a mixture of lemon juice, ground black pepper, crushed juniper, marjoram and salt. Chopped onions and diced carrots fry to yellowing in the butter, melted into a fireproof container, add the chops and fry on both sides. Pour the wine and 1/4 cup (50 ml) of water on each cutlet placed in 1 tablespoon finely chopped ham, sprinkle with a mixture of bread crumbs and very finely chopped parsley, rank as pieces of butter and bake in oven until soft weak. The sauce should be slightly poizpari. Chops are served in a fireproof container.