Stage 9, Station Des Rousses – Morzine-Avoriaz: Today Le Tour follows the border between France and Switzerland, and French chef Gabriel Gaté looks at the regional dishes. Master chef Philippe Mouchel cooks a delicious dish of veal with local cheese and ham, while sommelier Christian Maier finds a wine to match it.

Serves
3

Skill level

Easy
By
Average: 4 (15 votes)
Yum

Ingredients

  • 3 veal cutlets
  • salt and freshly ground black pepper
  • 6 slices of ham, prosciutto-style
  • 6 slices of Swiss-style cheese
  • a little plain flour for dusting
  • 1 egg, eaten
  • ½ cup fine bread crumbs
  • 3 tbsp olive oil
  • 3 tbsp butter
  • 3 sprigs of thyme
  • 5 cloves of garlic, 2 whole, 2 crushed, 1 chopped
  • 300 g mixed mushrooms
  • 1 shallot, chopped
  • 3 tbsp chopped parsley
  • juice of ½ lemon

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Make a horizontal cut through the centre of the veal cutlets to form a pocket. Season the cutlets with salt and pepper.

Place a thin slice of ham in the pocket, then 2 slices of cheese and lastly another slice of ham, then close the pocket.

Dust each cutlet with a little plain flour, then dip each side in the beaten egg. Coat each cutlet with a thin layer of bread crumbs.

Heat 1 tbsp olive oil and 1 tbsp butter in a frypan. Add the thyme and 2 whole cloves of garlic and cook the cutlets on each side for 5 minutes.

Heat 1 tbsp olive oil and 1 tbsp butter in a second frypan. Add 2 crushed cloves of garlic and the mushrooms, season with a little salt and pepper and cook for a few minutes on medium heat. Add the chopped shallot, the remaining clove of garlic chopped, and the parsley.

Spoon the mushrooms onto 3 plates and top each with a veal cutlet.

Melt the remaining butter in a pan. Add the lemon juice and remaining parsley. Spoon the sauce over the meat and serve.