Veal cutlets rolled with ham, Savoyard style ⭐⭐
- 4 cutlets of 150gr
- 4 slices of cooked ham (or parma for originality)
- 4 slices of "Tomme de Savoie"
- 150gr of chanterelle stuffing (you can replace it with other shroom if you don't have it)
- 4 rectangular puff pastry crust (20x5) pre-cooked 250 gr fresh cream
- 50gr of butter
- Salt, pepper
Spread your cutlets, flatten them well with a rolling pin.
Season them lightly, place a slice of ham on each one
Then a slice of tomme de savoie.
Share the stuffing of chanterelle (or shroom) and roll each one of the cutlets, and tie them up delicately.
Then fry them, brown them well, put a lid on them and let cook for 5 minutes.
Heat the cream, season.
Arrange each Scallop in the centre of a plate, add the braising juice to the cream.
Whisk, cover the meat and place the pre-baked puff pastry crust on each one (brush with egg yolk to give a nice crispy and golden texture)