4 thin veal escalopes
4 cooked ham slices
8 slices Luxlait Abbaye cheese
35g Luxlait Rose butter
For the mushroom sauce:
500g mushrooms, sliced
2 garlic cloves, crushed
150ml white wine
375ml Luxlait cream
2 tsp cornstarch
salt and pepper
For the topping:
30g Luxlait grated Emmental
15g panko breadcrumbs
Serves 4 – Prep: 45min – Oven: 25 minutes
Preheat the oven to 180°C fan.
Lay out a veal escalope on a chopping board and, using a rolling pin, gently bash the meat to flatten a bit. Season with salt and pepper.
Put a ham slice on the escalope, followed by 2 slices of cheese. Roll up the escalope and set aside. Repeat with the remaining 3 escalopes.
Heat the butter in a frying pan and fry the cordon bleu rolls until browned on each side. Put into a baking dish and set aside.
Put the mushrooms in the frying pan with the leftover fat from frying the meat. Fry until all the mushroom juices have been released and absorbed, and the mushrooms are browning. Add the crushed garlic and fry for another couple of minutes.
Add the white wine and cook for another couple of minutes, then add the cream and bring to the boil. Dilute the cornstarch in 4 tablespoons of water and add to the boiling cream, stir to thicken. Season to taste with salt and pepper.
Pour the mushroom sauce over the cordon bleus in the baking dish.
Mix the Emmental cheese and the panko and sprinkle over the cordon bleus.
Bake in the preheated oven for 25 minutes.
Sprinkle with parsley before serving.
TIP: This dish goes well with a side of boiled potatoes and French beans, or a simple green salad.