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

Preparation filling:

1. Chop the veal very finely with a cutter.
2. Add the cream.
3. Lastly, add the blanched and chopped basil.

Preparation bread crust:

1. Flatten the bread slightly with a rolling pin.
2. Cover up to 3/4 of it with the filling and wrap it around the fillet, using the film to help you.
3. Cook in the oven until the temperature reaches 50 °C in the centre.
4. Leave to rest, then finish it off by pan-frying it in oil, turning it so that the outer crust becomes crisp.

Plating up:

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