for 4 person

Redcurrant sauce

1 tbsp	olive oil
1	shallot, finely chopped
½ dl	vegetable bouillon
3 tbsp	cane sugar
250 g	red currants
1 tsp	rosemary, finely chopped
	salt and pepper to taste

To stuff the meat

4	veal steak (e.g. topside, approx. 150 g each), cut by the butcher for stuffing, pounded flat
½ tsp	salt
a little	pepper
120 g	cream cheese with herbs
12 slice	dry-cured country bacon

For the crumb coating

3 tbsp	white flour
1	eggs
60 g	breadcrumbs

To fry

4 tbsp

clarified butter

How it's done

Redcurrant sauce

Heat the oil and briefly sauté the shallot. Add the stock and sugar, cook over a medium heat for approx. 5 mins. Add the redcurrants and rosemary, season and simmer for approx. 10 mins. Leave to cool.

To stuff the meat

Butterfly the meat and season both sides. Place 3 slices of ham on each steak, spread the cream cheese over the top. Fold the steaks over and secure with toothpicks.

For the crumb coating

Empty the flour into a shallow dish. Beat the egg in a deep bowl and place the breadcrumbs in a shallow bowl. Roll the meat in the flour in batches, shake off the excess flour, roll it in the egg and then the breadcrumbs. Press the breadcrumbs down firmly so that they adhere.

To fry

Heat the clarified butter in a frying pan. Reduce the heat, fry the cordon bleus over a medium heat for approx. 4 mins. on each side until golden. Serve with the redcurrant sauce.

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