Veal with Brugge Blomme

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.