Veal Cordon Bleu
Rinse meat, pat dry and season with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each cutlet. Fold each cutlet and secure with a toothpick. Peel kohlrabi and carrot and thaw peas. Quarter kohlrabi, cut carrots into slices. Dip cutlets in flour, then in beaten eggs and breadcrumbs
Heat ghee and brown veal cutlets quickly, reduce heat and continue cooking for about 10 minutes. Peel shallots, chop and sauté in butter. Add kohlrabi and carrots and season with salt and pepper. Add half of the tarragon leaves. Saute vegetables covered 8 minutes. Add peas and cook another 4 minutes. To serve, season with salt and pepper and serve with potatoes and vegetables. Garnish with chervil and tarragon.