Stuffed Veal Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 thin veal schnitzel (175 g each)
- 8 slices Parma ham
- 8 slices cheese (pecorino), young
- 1 clove garlic
- 1 bunch parsley
- 4 tablespoon olive oil
- salt and pepper
- 8 large basil leaves
- 100 ml white wine, dry
- 8 tablespoon vegetable broth
- 4 tablespoon crème fraîche
- Basil for garnish
Print Recipe
Pin Recipe Instructions
- Spread the schnitzel thinly between cling film with the rolling pin. Halve and cover each half with a slice of Parma ham and Pecorino cheese. Peel the garlic.
- Rinse the parsley, shake dry. Puree with garlic and 2 tablespoons of oil in a blender. Salt, pepper, spread on the pecorino slices. Put on the basil. Roll up the meat and pin it with wooden skewers.
- Sear the roulades in 2 tablespoons of hot oil on all sides. Pour in the wine and broth and simmer over a mild heat for approx. 10 minutes. Stir in the creme fraîche, salt and pepper everything.
- Serve the roulades with the sauce. Serve garnished with basil.
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