Veal Roulades with Pepper Sauce

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Veal Roulades with Pepper Sauce
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Health Score:
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
8 small Veal cutlets
8 slices Prosciutto (thin)
3 sprigs Sage
4 Red Bell pepper
2 tablespoons vegetable oil
salt
peppers
3 tablespoons Ajvar (red bell pepper sauce)
150 grams Whipped cream
How healthy are the main ingredients?
Whipped creamSagesalt

Preparation steps

1.

Rinse cutlets, pat dry, pound a little flat and season with a little salt and pepper. Cut peppers in half, remove the seeds and ribs, rinse and cut haves into strips. Lay a slice of prosciutto on each cutlet. Pluck sage leaves, place two leaves on the prosciutto, top crosswise with pepper strips and roll up. Secure each roulade with a toothpick.

2.

Heat oil in a pan and cook the rolls in portions on all sides. Dice remaining peppers finely and stew 10 minutes in drippings. Pour in cream, bring to a boil, remove from heat and mash. Strain through a sieve, add Aivar and optionally dilute with a little water.

3.

Place the roulades in a large baking dish, drizzle with paprika sauce and cook at 200°C (approximately 400°F) for about 10 minutes in a preheated oven. Season sauce with salt and pepper. To serve, garnish with remaining sage leaves.