Lightly pound the cutlets.
For the filling, heat clarified butter in a saucepan, sauté the onions, dust with flour and extinguish with white wine. Cook a bit, add parsley and chives, season strongly with salt and freshly ground pepper. Mix sour cream and egg yolks, fold into the filling. Spread the filling evenly on the cutlets, fold and pin with wooden pins.
Heat clarified butter in a frying pan and fry the cutlets for about 2 to 3 minutes on each side.
Serving: Asparagus spears with chervil cream sauce
Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.
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