Ingredients
- 2 thin turkey escalopes
- 50 g of Comté
- 4 slices of Italian ham
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olive oil
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freshly ground pepper
Preparation
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Cut the Comté into thin strips.
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Spread the cutlets, cover them with baking paper and run the rolling pin over them to flatten them.
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Cover them with strips of cheese and Italian ham.
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Roll them up and hold them closed with a wooden skewer.
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Heat a pan with a drizzle of olive oil and place the rolled escalopes in it.
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Cook for 10 minutes over medium heat, turning them regularly so that they are nicely browned.
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Preheat the oven to 180°C, then bake the rolled escalopes for 5 minutes to finish cooking. Season with pepper when serving.
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Serve hot with cauliflower gratin or fries.
