Veal with Brugge Blomme | Bruges cheese
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Veal with Brugge Blomme

4 pers.
45 min
  • 4 thick slices of Brugge Blomme including crust
  • 4 slices of boiled ham
  • 4 pieces of veal of 10 x 10 cm and 3 cm thick
  • 2 large fermented gherkins
  • 75 g Brugge butter
  • Coarse sea salt
  • Black pepper from a mill
  • 4 tomatoes
  • 4 potatoes
  • 100 g herb butter
  • 3 tbsp flour
  • 3 eggs
  • 3 tbsp panko

Cut the veal for 4/5ths and fold.

Beat the eggs with a good deal of salt and pepper and rub onto the inside of the meat.

Then cover with ham and cheese and a slice of gherkin.

Fix the outside with sticks and cover the meat with the flour, then roll on the rest of the egg mixture and the panko.

Sear for about 5 minutes in butter and then 10 minutes in the oven at 180°C.

Cook the potatoes unpeeled.

Serve the meat hot with the potatoes and a chunk of herb butter on top, and with tomatoes and onions.