Escalopes of veal with goat cheese
Ingredients
Instructions
- 4 very thin veal cutlets, 130 g each
- 1 Goat cheese log
- 2 medium sized tomatoes
- 2 sprigs of rosemary
- 4 tbsp. tablespoons olive oil
- Salt
- Pepper
- Preheat the oven to 180°C (th. 6). Cut the cutlets in half, the goat cheese in 8 fairly thick slices and each tomato in 4 thick slices.
- Chop the rosemary.
- Arrange the half cutlets in a large baking dish. Place on each of them 1 slice of tomato and 1 of goat cheese. Season with salt and pepper, drizzle with olive oil, sprinkle with rosemary and cook in the oven for 7 to 10 minutes, until the meat is soft and the goat cheese is slightly tender.
- Serve the veal cutlets drizzled with the cooking juices and accompanied by mashed potatoes.
Variants: - Add 1 tablespoon of tapenade or replace the goat cheese with an anchovy fillet. To be more festive, replace the tomato and goat cheese with Roquefort cheese and chopped walnuts.
Escalopes of veal with goat cheese
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