Veal Rolls with Cheese Filling

Veal Rolls with Cheese Filling
45 min.


for 4 servings
4 large, thin Veal cutlets (each about 160 grams)
125 grams Feta cheese
1 Shallot
1 Garlic clove
8 large leaves Basil
50 milliliters White wine
200 grams Whipping cream
500 grams Carrots
1 Onion
1 teaspoon Sugar
3 tablespoons Butter
1 tablespoon Olive oil
freshly ground Pepper
Parsley (for garnishing)
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Preparation steps

Step 1/4

Cut feta cheese into 4 even-sized sticks. Peel shallot and garlic, chop finely. Flatten meat, if necessary, and season with salt and pepper, spread shallot and garlic on meat slices and top with cheese and basil, roll up tightly and secure with toothpicks.

Step 2/4

Heat 1 tablespoon of butter and oilve oil in an ovenproof pan and brown rolls on all sides. Deglaze pan with white wine, and bring to a boil, add cream. Bake in preheated oven at 180°C (approximately 350°F) for about 20 minutes. 

Step 3/4

Peel carrots and quarter lengthwise, cut diagonally into 8 cm (approximately 3 inches) sticks. Peel and finely chop onion. 

Step 4/4

Heat 2 tablespoons of butter in a saucepan and saute onion on low heat. Add carrots and saute briefly, add 1 cup of water and simmer, covered, for 4 minutes. Season with salt, pepper and sugar. Simmer until almost all liquid evaporates, stirring occasionally. Arrange rolls with carrots and sauce on plates and serve sprinkled with parsley.