Veal Escalope Stuffed with Chanterelles

For the veal cutlets, remove the meat from the refrigerator early and allow to come to room temperature. Rinse and pat dry. Thinly pound between 2 sheets of plastic wrap with a plating iron and thinly coat both sides with soy sauce.

Let marinate a little. In the meantime, clean the mushrooms, if necessary (mushroom brush or kitchen towel). Cut off the stem ends, if necessary. Cut them into small pieces or chop them.

Put the garlic clove (really small, should only get a hint) through the press. Finely chop the shallot. Cut the chives into fine rolls. Preheat the oven to 60 degrees, put a plate inside so it warms up.

Heat the butter in a non-stick pan, add the bacon, sauté the shallots, then add the mushrooms and let them fry well. Season with a little lemon zest, garlic, salt, pepper and crème fraiche, remove the bacon, finally fold in the chive rolls.

While the mushrooms are frying, sear the veal spaetzli in clarified butter on both sides. By marinating them with the soy sauce, they quickly take on color and remain tender.

Put them in the oven to keep warm. Wipe out the drippings, and deglaze the roast with port wine and basalmico cream. Pour in the veal stock and reduce to the desired consistency.

Season with salt and pepper if necessary. Arrange the veal spaetzli on a plate, fill with the mushroom mixture and cover.

Preparation Tip:

The veal escalopes are best served with potatoes, pasta or even rice.

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