2 cuts of veal cutlets
8 of gruyere cheese slices cut into 3cm
6 slices of cooked ham
juice of one lemon
zest of one lemon
1 clove garlic, crushed
30gr of butter
50gr of olive oil
50ml of meat broth
salt and pepper
Put the steaks on a cutting board and season with salt and pepper on both sides.
Now roll out a slice of ham and put on the gruyere cheese and parsley.
Wrap the sides of meat then bent inward and continue to roll until the end. Repeat the procedure with the other scallop.
Then take a piece of kitchen twine and tie transversely to the meat.
Pour the butter and olive oil in a skillet over high heat and fry the meat until golden brown, then add the broth.