Escalope de Veau au Jambon de Bayonne

Name: Escalope de Veau au Jambon de Bayonne (Veal Rolls with Bayonne Ham)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: For 6
Cuisine: French
Ingredients: Veal escalopes 6; Eggplant (aubergine) 1; Zucchini (courgette) 2; Jambon de Bayonne (air-dried Bayonne ham) 12 slices; White wine 100 ml; Rosemary 1 large sprig; Olive oil; Dried thyme leaves 1 teaspoon; Garlic 1 clove; Bulb spring onions 6; Red capsicums 2

Veal Rolls with Bayonne Ham

Preparation info

For
6

Difficulty
Easy
Ready in
50 min

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Veal escalopes 6
Jambon de Bayonne (air-dried Bayonne ham) 12 slices
Zucchini (courgette

Europe
France
Main course
Mediterranean
Gluten-free

Method

Peel and chop the garlic. Lay out the slices of Bayonne ham in slightly overlapping pairs. Place an escalope on each pair and trim the ham. Scatter the garlic and thyme over the escalopes, then tie them up.
Place the escalopes in a gratin dish, then add all of the chopped vegetables and drizzle with olive oil, add the rosemary and ham trimmings and season.