Cut the veal cutlets open lengthwise, but not quite all the way through. Place a slice of ham on each of the four and distribute the slices of Boer'n Trots Koe cheese. Fold the protruding edges of the ham and cheese inwards and close the veal cutlet. Season with salt and pepper. Take three plates: beat the eggs in one, sprinkle flour on one plate, and breadcrumbs on another. Coat both sides of the filled veal cutlet in the flour, the beaten egg, and the breadcrumbs. Ensure the edges are well covered as well.

Heat the butter in a frying pan until it is brown. Sear the stuffed veal cutlets on all sides over medium-low heat for about 5 minutes, then let them cook in the oven at 180 degrees for 7-10 minutes.

Serve with stuffed pears, arugula, and mashed potatoes. Use a hand pear for the stuffed pears. Cut it in half and stew in 2/3 water and 1/3 wine. Fill the pear with cheese and place the thyme on top. Bake the stuffed pear in the oven at 180 degrees for 10 minutes.