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.