Roulades with Ham, Spinach and Garlic Filling
Ingredients
- Ingredients
- 8 thin Veal cutlets (about 60 grams)
- salt
- freshly ground peppers
- 8 garlic cloves
- 1 shallot
- 2 Tbsps olive oil
- 8 tsps medium hot Mustard
- 1 Tbsp breadcrumbs
- 8 thin slices Prosciutto
- 24 Sage
- Food-safe craft stick
- 1 Tbsp butter
- 100 milliliters dry white wine
- 200 milliliters Veal stock from a jar or clear broth (instant)
- 1 Tbsp brighter sauce thickener
Preparation steps
Pound the veal cutlets until they are slightly flat. Season with salt and pepper.
Peel the garlic and chop finely. Peel the onion and chop finely. Heat 1 tablespoon of oil and saute the garlic and shallot in it. Add in the mustard and breadcrumbs, mix and remove from the heat. Leave it to cool slightly.
Spread the garlic mixture among the veal cutlets. Place a slice of ham on each cutlet and some of the sage leaves. Roll each piece of meat inwards and press together using the wooden skewers.
Heat the remaining oil with the butter, and fry the veal roulades on all sides.
Add the wine and veal stock, cover and simmer for about 25 minutes over low heat. Remove the veal roulades and keep them warm.
Season the sauce with salt and pepper. Add the cornstarch and cook as directed on the package. Pour the gravy over the roulades and serve.
When serving, this dish goes well with spinach and tagliatelle.
