12 Thin slices veal escalopes ( turkey breast may be s
Salt
Black pepper, ground
6 Half-inch thick slices montr achet, each cut into t
2 tbsp Chopped chives
2 tbsp Herbes de provence
2 Eggs, well beaten
2 cup Bread crumbs
1/3 cup Butter
1/2 cup White wine
3 Shallots, chopped
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Pound meat until paper thin. Sprinkle slices with salt and pepper. Place half rounds of cheese at one end of slice. Sprinkle with chives and Herbes De Provence. Fold in sides and roll up jelly-roll fashion, enclosing cheese. Dip rolls in egg and then crumbs. Let dry on wax paper for 1 hour. (Can be made a day ahead to this point. After drying, cover rolls and refrigerate. Bring to room temperature before cooking.) In skillet, heat butter and saute rolls slowly until richly browned on all sides. Remove from pan and keep warm. Add wine and shallots to skillet and bring to boil. Pour pan juices over rolls. Serve immediately.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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