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Escalopes of veal stuffed with goat's cheese

Home > Life style > Recipes > Escalopes of veal stuffed with goat's cheese
Recipe proposed by : Bernadette N.
Recipe type : White meats

Cooking cost : Affordable


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.


  • 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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