For veal cutlets au gratin, rinse the meat and pat dry. Wash the spring onion, peel off the outer skin and cut into fine rolls. Tomatoes, wash, quarter, remove core.
Herbs, wash, shake dry, if necessary read and chop finely. Mix the sour cream with the egg and cream cheese until smooth, add the herbs, lemon zest, salt and ground pepper.
Heat in a saucepan – do not boil – it should be a nice thick sauce. Preheat the oven to 200 degrees. In a non-stick frying pan, brown the veal cutlets briefly on both sides.
Wrap the onion and tomatoes in it, put it in an ovenproof dish, pour the sauce over it and put it directly into the oven. Bake for 5 minutes, remove and serve.