Stuffed Veal Cutlet

Ingredients

• 2 onions
• 2 Garlic cloves
• 180 g pears (1 pear)
• Salt
• Pepper
• a pinch of brown sugar
• 2 tbsp olive oil
• 2 sprigs marjoram
• 60 g Roquefort cheese
• 1 veal cutlet (about 450 g, with rib bone)','100 ml white wine','100 ml soy cream','0.5 lemon

Instructions

1. 1.

   Peel the onions and slice them into 5 mm thick rings. Peel and crush the garlic cloves. Wash the pear, quarter it and remove the core. Cut the pear quarters in half.

2. 2.

   Place the onion rings, garlic, and pear pieces in a roasting pan and season with salt, pepper, and sugar; drizzle with 1 tbsp olive oil. Roast in a preheated oven at 200 °C (180 °C fan‑forced, gas: level 3) for about 10 minutes.

3. 3.

   Wash the marjoram, shake off excess moisture, pluck the leaves and chop them. Crumble the Roquefort and mix with the marjoram.

4. 4.

   Make a horizontal slit in the veal cutlet and fill it with the cheese mixture; secure the opening with two wooden skewers. Season the meat with salt and pepper.

5. 5.

   Heat the remaining oil in a heavy pan and sear the cutlet on each side over high heat for 2–3 minutes. Place it on top of the onions and roast in the oven for 25–30 minutes. Insert a wooden skewer: if pinkish juice runs out, the inside is still rare; cook a few more minutes until the juices run clear.

6. 6.

   Remove the veal cutlet, wrap it in foil and let rest for 5 minutes.

7. 7.

   Place the roasting pan on the stove and bring the meat juices to a boil. Deglaze with white wine and reduce until thickened.

8. 8.

   Add the soy cream and simmer over medium heat for 3–4 minutes until creamy. Squeeze 2 tsp lemon juice from half a lemon. Season the sauce with salt, pepper, and lemon juice. Serve with the cutlet.