Stuffed Cutlet with Arugula Pesto

For the pesto, rinse the arugula, drain well and cut into strips.

Lightly toast the pine nuts in a dry frying pan without adding any fat.

Blend arugula, pine nuts, a little salt and olive oil in a cutter or possibly in a tall cup with a blender. Stir in the cheese. Season with pepper to taste.

Cut a deep pocket in each cutlet. Fill with pesto. Close with toothpicks or sew with kitchen thread. Score the fat edges of the chops.

Peel and slice the garlic clove. Remove the rosemary needles from the branches and chop. Put both in a large enough bowl with the olive oil and season with a little pepper. Pour in the chops. Draw briefly.

Heat a frying pan until empty. Season the chops with salt on both sides. Sear briefly until hearty, then meanwhile finish roasting for 8-10 min at low temperature. Keep warm.

Add remaining marinade with garlic and rosemary to roast form. Extinguish with Noilly Prat and white wine and boil to 3-4 tablespoons. Then add the cream and reduce until the sauce thickens slightly. Season to taste with salt and freshly ground pepper. Pour over the warm chops form.

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