For the veal cutlets, sauté the mushrooms in 2 tablespoons of butter, stirring occasionally. Saute the onion until translucent, add the sorrel cut into strips and saute both for a few more minutes.
Then pour into a baking dish with the mushrooms. Brown the chops with the rest of the butter, season and place on top of the mushroom-sorrel mixture.
Pour the roast stock over them, sprinkle the herbs on top. Then spread the crème fraîche and cheese on top. Bake in the oven at 200 °C for about 10 minutes.