Stuffed Veal Rolls

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Serve the roulades with the sauce. Serve garnished with basil.