A delicious mushroom dish for any occasion!
For the filling, sweat finely chopped shallots in olive oil until colorless. Finely chop the mushrooms and add, lightly fry until the liquid has evaporated. Season the mushrooms with parsley, salt and freshly ground pepper and thicken with egg yolk. Depending on the consistency, bind the mixture with a little breadcrumbs. Fill the cooled filling into a piping bag with a round nozzle (1 cm ø). Cut a pocket in the “rose” of the veal cutlets with a pointed kitchen knife. Press the stuffing into the opening. Season veal cutlets with salt and pepper. Heat oil in a frying pan, fry the chops on both sides until golden brown. Reduce temperature, add butter and rosemary, continue frying leisurely. Repeatedly baste with its own juices.
Remove the meat from the pan and keep warm. Drain off roasting liquid, deglaze with white wine and reduce. Pour in veal stock, reduce a little and finish with butter flakes.
Rinse the long grain rice. In a saucepan, lightly sauté finely chopped shallots in olive oil, add long-grain rice, stir briefly. Add the double mass of water and cook for about half an hour until soft.
Cut zucchini into large pieces (lozenges) and sauté lightly in olive oil. Cut the tomatoes lengthwise into 2 or 3 strips and add. Toss briefly, season with salt and peppercorns.