For the Elk Cordon Bleu with Peas and Frisée Salad, flatten the elk cutlets using a plating iron (about ½ cm thick).
Top with ham and cheese. Fold the cutlets together. When doing so, the cheese should be completely enclosed by the ham and the ham by the cutlet meat.
Season cordon bleu with sea salt and pepper. Roll in flour, then pass through the eggs beaten with milk and then breadcrumbs.
Heat sunflower oil and clarified butter together in a wide pan and fry the Cordon Bleus in it, swimming, at about 175 °C until golden brown.
For the peas, melt butter in a pan, toss peas in it. Season with sea salt, pepper and sugar. Finally, mix in a few leaves of frisee lettuce.
Arrange the elk cordon bleu with peas and frisee salad on plates and serve with cranberries and fresh lemon.