Cut rectangles from strong parchment paper.
Clean the mushrooms and cut them into fine slices. Mix the juice of one lemon with the white wine and spread evenly over the mushrooms to prevent them from discoloring. Rinse the cress well, drain and chop.
Cut a pocket in the side of each cutlet. Put half a slice of ham in each. Sprinkle both sides of the chops with salt and pepper.
Brush the foil pieces with the cooking butter. Mix the mushrooms with 2/3 of the cress and form half of this mixture on the foil pieces. Place the chops on top. Cover with the remaining mushroom-cress mixture. Cut the butter into flakes and spread evenly over the top.
Close the foils tightly, rolling up the side edges. In the heated oven, bake the chops for ten minutes at 240 degrees.
Bring the chops to the table in the foil, open the foil and place the chops on preheated plates. Drizzle the juices from the foil over them and garnish with the remaining cress.
Tip: The chops can be prepared, wrapped, and stored in the
refrigerator until ready to use.
Fill into the chops. Use a wooden stick to close the opening. In this case, omit the juice of one lemon and spread the white wine evenly over the stuffed chops
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!