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Veal sophie patties (escalope de veau sophie)
4 servings
Beat the calf cutlets to a thickness as low as possible, sprinkle with pepper, salt and pour lemon juice. Put a slice of ham and half an egg on each patty. Roll up the cutlets with rolls and tie with threads. Fry in butter in a roasting pan or deep frying pan for 10 minutes. Add cream, close with a lid, bring to a boil and keep on fire for another 5-7 minutes.
Beat the calf cutlets to a thickness as low as possible, sprinkle with pepper, salt and pour lemon juice. Put a slice of ham and half an egg on each patty. Roll up the cutlets with rolls and tie with threads. Fry in butter in a roasting pan or deep frying pan for 10 minutes. Add cream, close with a lid, bring to a boil and keep on fire for another 5-7 minutes.
butter - 2 tbsp. spoons, salt to taste, veal - 400 g, cream - 0.25 cups, pepper to taste, ham - 400 g, eggs - 2 pcs., lemon juice - 1 tbsp. spoon
