Stuffed Veal Rolls

0
Average: 0 (0 votes)
(0 votes)
Stuffed Veal Rolls
share Share
print
bookmark_border Copy URL
Health Score:
6,8 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
Ingredients
400 grams Spinach
salt
freshly ground pepper
8 small thin Veal cutlets (each 70 grams)
3 tablespoons olive oil
2 garlic
8 slices Prosciutto
2 tablespoons Pastry flour
2 tablespoons butter
400 grams Veal stock
How healthy are the main ingredients?
Spinacholive oilsaltgarlic

Preparation steps

1.

Trim spinach, rinse, place dripping wet in a little boiling water and blanch. Rinse in a colander and drain.

2.

Brush the veal with about 2 tablespoons oil and pound uniformly thin between 2 layers of cling film. Season the veal with salt and pepper and top with prosciutto.

3.

Peel garlic and chop finely. Express the spinach, arrange on the veal, garnish with garlic and season with salt and pepper. Roll veal and secure with wooden skewers, then roll in flour.

4.

Heat butter and remaining olive oil and cook the rolls over high heat on all sides. Pour in broth, cover and simmer for 20 minutes at low heat. Serve with noodles.