Stuffed Veal Rolls

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Stuffed Veal Rolls
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
Ingredients
8 thin Veal cutlets (each about 70 grams)
salt
freshly ground peppers
8 garlic
1 shallot
2 tablespoons olive oil
8 teaspoons medium hot Mustard
1 tablespoon breadcrumbs
8 thin slices Prosciutto
24 Sage
Food-safe craft stick
1 tablespoon butter
100 milliliters dry white wine
200 milliliters Veal stock (from a jar)
1 tablespoon light sauce thickener
How healthy are the main ingredients?
Mustardolive oilsaltgarlicshallotSage

Preparation steps

1.

Flatten veal cutlets slightly and season with salt and pepper.

2.

Peel garlic and chop finely. Peel shallot and chop finely. Heat 1 tablespoon of oil in a pan and saute garlic and shallot for a few minutes. Add mustard and breadcrumbs, remove from heat and let cool slightly.

3.

Spread garlic mixture on top of meat slices and spread with Parma ham and sage leaves, roll up and secure with toothpicks. 

4.

Heat remaining oil with butter in a pan and brown veal rolls on all sides.

5.

Add wine and veal stock to the pan and simmer, covered, for about 25 minutes on low heat. Remove veal rolls from the pan and keep warm.

6.

Season sauce with salt and pepper and thicken with gravy according to package instructions. Arrange rolls on plates and drizzle with sauce. 

7.

If desired, serve rolls with spinach and tagliatelle.