1 kg Jerte cherries
1 kg chops, or boned veal breast
1 dl (1/2 glass) dry white wine
1 glass broth
4 tablespoons Jerte cherry brandy
5 twigs thyme
6 tablespoons oil
1 tablespoon crushed almonds
Salt and pepper

Preheat the oven to 200ºC. Clean and bone the cherries in a bowl. Put the chops or clean veal breast on a table, season and cover with half of the cherries. Roll the meat, sew the ends and tie it up. Put the meat roll in a cooking dish, sprinkle with oil and thyme, season and put in the oven. After 15 minutes, soak with the white wine, the broth and Jerte cherry brandy. Keep cooking for another 40 minutes and then remove the meat from the heat and keep with a lid on.
Add the rest of the cherries and their juice and mix carefully stirring the bottom of the dish. Add the crushed almonds to the sauce. Let boil so that it gets thicker. Cut the meat in thin slices and serve with some cherries around and the sauce.