Prep. time: 20 minutes
Cooking time: 10 minutes

A recipe from Jean-Charles Baron of the Maison Baron-Lefèvre in Nantes

1. Trim the veal chop; brown it on both sides in a non-stick skillet, cooking it to medium-rare; let rest.
2. Slice the veal chop in half to form 2 thinner chops.
3. Blanch the leeks and cook them for a few minutes. Drain on a towel and let cool.

Making the stuffing

1. Sauté the shallot and morels in butter.
2. In a blender, purée the chicken breast with the egg and cream. Add the shallot and morels and blend again.

Finishing

1. Separate the leek leaves and place them side by side to form two rectangles.
2. Place a thin layer of the stuffing over each rectangle.
3. Wrap each veal chop in leek leaves.
4. Place the two wrapped chops in a buttered pan; pour on the veal jus and finish cooking in the oven or a steamer for about 8 minutes just before serving.
5. Presentation: Cut into attractive slices and serve with the garnish of your choice.