Fillet of Ticino veal in a bread crust with chanterelles - The recipe

Preparation filling:

• Chop the veal very finely with a cutter;
• Add the cream;
• Lastly, add the blanched and chopped basil.

Preparation bread crust:

• Flatten the bread slightly with a rolling pin;
• Cover up to ¾ of it with the filling and wrap it around the fillet, using the film to help you;
• Cook in the oven until the temperature reaches 50 °C in the centre;
• Leave to rest, then finish it off by pan-frying it in oil, turning it so that the outer crust becomes crisp.

Plating up:

• Brush the plate with the meat juices and place the pan-fried chanterelles and vegetables on top.
• Garnish the dish with a few leaves.