Peel the carrots, cut them in half lengthwise and cut into thin slices. Wash, halve, stone and slice the apricots. Chop the almonds coarsely. Wash the cutlets, dab dry and twist 2 layers of foil flatter. Heat oil in a frying pan and fry escalopes on each side for about 2 minutes. Season with salt and pepper and remove. Put carrots into the frying fat and steam for about 3 minutes.
Add the apricots and almonds and continue to fry for about 3 minutes. Season with salt and pepper. Add jam and heat. Remove from heat.
Put slices of bread on a baking tray lined with baking paper. Place the cutlets on top and spread the apricot mixture on top. Sprinkle with cheese. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 10 minutes