Onions peel, halve and in columns cut. Heat 20 grams of fat in a saucepan. Fry the onion slices until transparent. Add peas without defrosting. Deglaze with broth and steam for ten 10 minutes.
Season to taste with salt, pepper and sugar. Wash the meat and beat it with a meat tenderizer, preferably between two layers of foil. Place a slice of ham and a sage leaf on each cutlet.
Pin it with a wooden skewer. Turn the meat and season with salt and pepper. Heat 20 grams of fat in a pan. Add veal escalope with the ham side down and fry for two minutes until golden brown.
Turn the schnitzel and fry on the second side for another 1/2 minute. Remove the veal escalopes from the pan. Deglaze the frying stock with wine, bring to the boil and dissolve the frying mixture. Stir in remaining fat in flakes.
Season the sauce. Heat the schnitzel briefly in the sauce. Drain the peas and serve the schnitzel. Drizzle with sauce and add white bread.