Knock the schnitzel flat, sprinkle with salt and pepper. Chop the herbs, put 1 tablespoon aside, toss the others in a pan over low heat in 10 g butter and brush the meat with it. Cut the cheese into slices, spread on top, roll up the roulades and pin together with needles.
Heat the butter and oil in a large saucepan, fry the roulades in it over medium heat until light brown. Deglaze with a little water and cover. After about 10 minutes of braising time, add the crème fraîche and let everything simmer for another 5 minutes. Then season the sauce with lemon juice, salt and pepper. Remove the cooked roulades from the sauce, pull out the needles and cut open the roulades. Refine the sauce with the remaining herbs and season to taste.
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