Easy-to-Make Savory Escalope: A Delightful French Dish

First, place the veal escalopes between two sheets of plastic wrap and gently pound them to create thin and even pieces. Then, season the escalopes with salt and pepper.

Next, layer each escalope with a slice of Beaufort cheese and a slice of ham. Carefully fold them over to create a neat little package.

In a shallow dish, beat the egg and dip each stuffed escalope into the egg mixture, ensuring that they are fully coated.

Now, in a hot skillet, melt a bit of butter and cook the escalopes until they are golden brown on both sides.