The cutlet is freed from the bone and cut in the middle with a sharp kitchen knife. Sauté the finely chopped onion in a little oil until translucent, add the finely chopped mushrooms, which have been steamed before, and boil off the juice. Season with salt, pepper and chopped parsley. Add the chopped Boer sausage, peas and tomatoes. Fry it all together a little bit, then add the eggs and take it off the gas. This quantity is filled into the meat opening, then the opening is closed with roulade needles. Heat a few spoonfuls of oil and fry the stuffed meat in it. When the meat is browned, pour 0.1 l of wine diluted with tap water over it, add a halved onion, sprinkle with crushed caraway seeds, thyme and basil. Cover and simmer until soft. When the meat is tender, it is browned in the oven, then removed from the juices, 1 spoon of tomato puree is added, seasoned with a little white wine and thickened with a little flour. Pour the sauce through a sieve onto the slices of meat placed on a platter and serve with potatoes and steamed herbs.
Tip: Give preference to fresh thyme over dried!
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