Rinse meat, dry and season with pepper. Clean the celery, rinse, cut into narrow strips. Steam in water for about 8 min until tender. Fold in remaining ingredients. Season to taste. Spread filling evenly on cutlets.
Fold each cutlet and pin. Roast in hot fat for 15 to 20 minutes. Remove meat, keep warm. Add clear soup, nuts and sherry to the gravy. Bring to a boil, thicken. Season to taste. Garnish with chives if desired.
As a side dish: Parsley potatoes and carrots.
Tip: As an alternative to fresh chives, you can also use the freeze-dried.
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