Heat a heavy based frypan over high heat until hot.
Melt 2 tablespoons of clarified butter to coat. Sear the cutlets on both sides until golden brown but not completely cooked. Remove and season to taste with salt and pepper. Place into an ovenproof casserole dish and set aside.
Melt another 2 tablespoons of clarified butter in frypan over medium heat. Stir in the finely diced onion and carrot. Cook stirring occasionally until softened; about 5 minutes.
Place the onion/carrot mixture into a bowl then stir in the crushed juniper berries and diced ham. Fold in the breadcrumbs, basil and parsley; set aside.
Pour the beef stock, white wine and lemon juice over the veal. Sprinkle the breadcrumb mixture evenly over top.
Cover the casserole dish and bake in preheated oven for 40 minutes.