For the ketchup: sauté the onions and garlic in butter. Add the tomatoes and continue to sauté. Stir in the cloves, laurel leaves, pepper and cinnamon. Cover and simmer for 10 mins. on a low heat, then simmer for a further 20 mins. without a lid. Pass through a sieve and replace in the pan. Add the remaining ingredients and reduce for a further 20-30 mins. to achieve the desired consistency (makes approx. 2.5 dl).
For the oven chips: mix the potatoes and cooking cream in a bowl and spread out on baking paper in two baking tins. Bake for 15-25 mins. in the oven, preheated with fan to 200°C. Change baking tins if necessary. If so desired, the chips can be crisped under the grill for the last 2-3 mins. Salt.
For the cordon bleu cutlets: season the meat inside and out. Wrap each slice of cheese in a slice of ham and lay on one half of each cutlet. Then lay the other half of the cutlet on top, pressing the edges firmly together. Dip firstly in the flour, then in the egg, and finally in the breadcrumbs. Fry the meat until crisp on both sides for4-5 mins. on a medium heat, using sufficient butter.
Serve the cordon bleu cutlets and oven chips on plates, together with the ketchup.