Stuffed Escalope

For the stuffed cutlet, remove the peel from the carrots and celery, clean and dice. Clean the spring onions, put 2 stalks aside, chop the rest into rings.

Sauté greens in 1 tablespoon oil. Rinse parsley, chop finely and add.

Season. Add 4 tablespoons of tap water and sauté for about 5 minutes and let cool. Mix with the beaten eggs.

Cut a pocket in each of the cutlets. Fill in greens. Close openings with toothpicks. Sear the meat in the oil. Add remaining spring onions. Season and finish frying the stuffed cutlets.

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