Dry cutlets and cut a pocket in each lengthwise. Cut ham slices in half. Place 1 slice of ham and cheese in each meat pocket. Pin with skewers.
Peel, rinse and slice carrots. Cook in ¼ liter salted water with lid on for 5-6 minutes. Add undefrosted peas and cook for another 2 minutes.
Mix egg with salt and pepper. Put 3-4 tbsp flour, breadcrumbs and egg in a deep plate. Turn the cutlets first in the flour, then in the egg and finally in the breadcrumbs on the other side. Press breadcrumbs until smooth.
Heat clarified butter in a frying pan. Fry the cutlets in it for 5-7 minutes on each side until golden brown.
Drain vegetables, collect vegetable water. Heat fat in a saucepan. Sweat 2 tbsp. flour in it until golden brown. Add vegetable water, whipping cream and clear soup. Bring to boil, stirring, and simmer gently for about 5 minutes.
Heat the vegetables in the sauce. Season to taste with salt and freshly ground pepper. Rinse parsley and chop, except for a small bit for garnish. Arrange everything, sprinkle with parsley and garnish. Serve with boiled potatoes.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!