Veal involtinis with white ham and Comté cheese | Pays Thionvillois tourist office
Meal time! The Chefs of the Pays Thionvillois region invite you to step behind the stove and share some of their top recipes with you. Bruno welcomes you
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Cooking tools:
- Meat tenderizer
- Skillet
- Chef's knife
- Cutting board
- Toothpick
- Wooden spoon
- Stove
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
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