Salt and pepper each of the cutlets. Coat with beaten egg and breadcrumbs, fry in a pan until golden brown. Drain on kitchen paper and then let cool.
Peel and dice onions, also finely dice ham and dried meat. Place the cutlets in an ovenproof dish and sprinkle the cubes on top. Pour whipped cream over it and let it rest in the refrigerator for 1-2 days.
Then bake in the oven at 180 °C for about 60 minutes.
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