Season the cutlets with pepper and salt and fry them in a frying pan with a little bit of butter for two minutes on each side. Remove from the frying pan and set aside.
Sauté the diced shallots in the frying pan and extinguish with the orange juice. Reduce to half.
Mix the flour with a little water and add to the orange stock, thicken with the whipped cream. Season to taste with salt and freshly ground pepper.
Toast the white bread in a frying pan. Chop the kitchen herbs and add them to the bread cubes. Season with salt and pepper.
Cover the cutlets with the slices of ham, then add the herb mixture and grill the cutlets in the oven for two minutes. Arrange them on the plate and pour the sauce around them.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything at hand!