* Cut by the butcher, for the filling.
For the filling, chop the dried apricots, pour a little bit of Fendant and leave to swell for about 10 minutes. Melt the butter in a frying pan, add the finely diced ham and the chopped parsley. Cool slightly. Finely chop the pine nuts or peeled almond kernels. Mix all the ingredients with the apricots and at the same time add the Raclette cheese cut into small cubes, season.
Coat one side of the cutlets with mustard. Fill the notches similar to cordons-bleus with the mixture and close them with a wooden stick. Heat the oil in the frying pan and fry the cutlets on both sides over a low fire for about 5 min until golden brown. Season on each side with a little salt and freshly grated pepper.
Serve with Ros or Fendant,
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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