Cutlets in puff pastry

Ingredients for 4 servings:

• 4 pork or veal cutlets, boned
• 1 package of puff pastry, also frozen thawed
• 8 slices of cooked ham
• 150 g mushrooms, e.g. mushrooms, chanterelles
• 1 onion(s)
• ½ bunch parsley
• 125 ml white wine
• 1 egg(s)
• salt and pepper
• Oil, for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely chop the onion. Peel and finely chop the mushrooms. Heat the oil, first sauté the onion, then add the mushrooms and sauté, deglaze with white wine, and reduce to a simmer. Then add the chopped parsley and season to taste, then let cool. Flatten the chops slightly if necessary, season with salt and pepper, sear on both sides in oil, and remove from the pan. Lay the puff pastry on top and cut into pieces twice the size of the meat. Place the meat on top, place a slice of ham on top, arrange the mushrooms on top, and then another slice of ham on top. Then wrap the whole thing in the puff pastry, brushing the edges with egg to prevent the parcels from rising during baking. Brush the finished parcels with egg and pierce holes with a fork to allow the steam to escape. Bake in the oven at 180°C for about 20 minutes. Serve with salad, or with potatoes or parsley potatoes.