Stuffed Cutlets

Pat the veal escalopes between two layers of cling film as delicately as possible. Then season well on all sides with salt and season with pepper.

Finely dice the garlic and sweat in butter in a frying pan until translucent. Coat the cutlets on one side with the stewed garlic. Place a slice of raclette cheese on each and fold each meat slice. Pin with the wooden skewers.

Roast the cutlets on the hot stone until golden brown on both sides.

If you have a device with raclette pans, you can roast the cutlets and then cover them with melted cheese.

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