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Escalopes of veal stuffed with goat's cheese
Cooking cost :
Affordable
Ingredients
For 6 people
12 thinly-sliced veal escalopes, 1 goat's cheese log (count 50 g per escalope), 42 slices of smoked pork belly, about 6 soup spoons of olive oil, a knob of butter, 50 cl. of dry white wine (Château Bonnet), salt and pepper.
Preparation
- Form the goat's cheese into balls. Wrap each one with a slice of pork belly. Roll a veal escalope around each ball and hold it together with roast netting.
- Heat the olive oil and knob of butter in a casserole dish. When this is very warm, add the stuffed escalopes.
- Sear them at high temperature, making sure to turn them over to cook on all sides.
- Take the escalopes out of the pan and deglaze it with the 50 cl of white wine and 50 cl of water.
- Then put the escalopes back in the casserole dish to simmer at low heat for 3/4 hour.
- Serve with green beans, chips or steamed potatoes.
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