For the roast, wash the veal roast, dab dry and season with salt. Heat 2 tablespoons of oil in a frying pan. Brown the roast veal all around. Place on a baking tray and season with paprika powder. First roast in the preheated oven (electric cooker: 125 °C/circulating air: 100 °C/gas: see manufacturer) for approx. 45 minutes.
For the fillets, wash the pork and turkey, dab dry and season with salt. Fry them one after the other in hot frying fat all around. Place the fillets on a second baking tray. Deglaze the roasting set with 200 ml water, put aside.
Mix honey, parmesan and pepper. Peel and chop the garlic. Mix with dried herbs, 6 tablespoons of oil and pepper. Spread pork fillets with the parmesan and honey mixture, turkey fillets with the herb oil. Spread butter in pieces on the turkey filets.
Push the roast veal onto the lower slide-in strip. Slide the pork and turkey fillets onto the middle rack and fry everything for about 1 hour. After about 30 minutes, change the baking trays once.
Keep meat warm. Pour the meat from the pan and the trays into a pot. Fill up with wine and 800 ml water. Bring to the boil and simmer for about 5 minutes. Stir starch and about 6 tbsp. water until smooth. Thicken the sauce with it. Season to taste with salt and pepper. Arrange everything.