Veal involtinis with white ham and Comté cheese

INGREDIENTS

●     4 veal cutlets
●     Veal stock powder
●     4 thin slices cooked ham
●     150 ml crème fraiche
●     4 slices of bacon
●     Flour
●     4 slices Comté cheese
●     Olive oil
●     Butter
●     2 shallots
●     Salt
●     Pepper

PREPARATION

For your involtinis:

1/ Flatten the veal cutlets and season with salt and pepper.

2/ Cover each cutlet with a slice of cooked ham, bacon and Comté cheese.

3/ Fold the 4 cutlets in half. A useful tip to help you keep them folded is to use small wooden toothpicks to hold them in place. Sprinkle the cutlets with flour.

4/ In a frying pan, melt a knob of butter with a dash of olive oil.

5/ Brown the involitini on each side over a high heat, lower the heat and leave to cook for a few minutes.

For the sauce:

6/ In a frying pan, sweat the finely chopped shallots in a knob of butter with a dash of olive oil. Add the chopped mushrooms.

7/ Deglaze with white wine. Moisten with the seasoned stock. Stir and simmer for about ten minutes.

8/ Add the crème fraiche.

9/ Lay your Involtinis in the sauce and cook for about ten minutes.