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.
- 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
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.
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.