Schnitzel and Aged Comté

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      40 min

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With a boxer on the come-back

Ingredients

  • 3 veal schnitzels, 1 cm (½ inch) thick
  • salt

Method

For the marinade, combine the honey with the port, pepper and fennel seeds.

Chop the veal escalopes into 1 cm (½ inch) cubes, put them in the marinade and season with salt.

Cut the Comté cheese into cubes the same size as the veal.

Thread onto skewers, alternating meat and cheese. Roll each skewer tightly in the caul fat. Cook over gentle heat for 10 minutes, turning the