Veal schnitzel with Bleu d’Auvergne and walnuts

Veal schnitzel with Bleu d’Auvergne and walnuts

Shopping, serves 4: 4 veal schnitzels, 150 g Bleu d’Auvergne, 100 g grated cheese, 10 shelled walnuts, 150 g cream, 3 tbsp port, nutmeg, salt, pepper, 16 small toothpicks. For the potato pancakes: 500 g potatoes, 50 g flour, 4 eggs, a little cream, salt and pepper,

Method: peel the potatoes and boil them until tender. Mash them and add the flour, the eggs and a little cream. Season with nutmeg, salt and pepper and set aside.

Mix the blue cheese with the walnuts and the grated cheese, and add a little salt and pepper. Spread the mixture over the schnitzels and fold them shut. Pin them with the wooden toothpicks. Cook them over a not too high heat. Meanwhile make the potato pancakes in a pan with a little butter: shape them into small round cakes with a spoon, about 3 to 4 per person. Add the port, salt, pepper and cream to the schnitzels.