Remove peel from carrots and celery, clean, dice. Clean the spring onions, put 2 stalks aside, cut the rest into rings.
Sauté vegetables in 1 tbsp oil. Rinse parsley, chop, add. Season. Add 4 tbsp water. Steam for approx. 5 min, cool. Mix with beaten eggs.
Cut a pocket in each cutlet. Fill with vegetables.
Close openings with toothpicks. Fry the meat in oil. Add remaining spring onions. Season. Finish frying the cutlets.
Steam Tk vegetables with a little bit of water for 10 minutes. Put butter in flakes on meat and serve with vegetables.
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