4 veal escalopes, quite thick, in a butterfly cut
4 slices of cured ham
150 to 200 g of Vacherin
3 tablespoons of oil
4 sage leaves
Salt and pepper
Open each escalope in a butterfly cut and place a 1 cm thickness layer of Vacherin along with a slice of cured ham and sage leaf.
Carefully close the escalope by pushing down the sides.
Heat the oil in a pan.
Place the escalopes flat in the pan and brown them for 2 to 3 minutes on each side until they are golden. Squeeze a little lemon juice before serving.