Stuffed schnitzel

Ingredients for 2 servings:

• 2 veal escalopes
• 1 handful of mushrooms
• 1 small onion(s)
• 1 clove(s) garlic
• 1 egg(s)
• 4 slices of ham (Serrano or Parma ham)
• 2 slices of cheese
• 250 ml cream
• 500 ml red wine
• 3 tbsp sherry
• 1 sprig(s) rosemary
• 300 ml broth
• 2 tbsp honey
• salt and pepper

Instructions

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

filled with mushrooms, ham and cheese

Pound the veal escalopes. Top each escalope with two slices of ham and cheese. Then, sear the mushrooms with onions, garlic, pepper, honey, and a pinch of salt. Then fold in the beaten egg. Spread this mixture evenly among the escalopes. Then fold them shut and secure with toothpicks. Sear the meat on both sides in the pan with a little olive oil and rosemary. Place the escalopes in an ovenproof dish. Make a sauce from the pan juices by adding the wine, broth, cream, and sherry to the pan and simmering gently. Then pour the sauce over the escalopes and bake in the oven at 160°C (fan oven). Serve with “Papas Arrugadas” (a type of pasta) and a green salad.