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🍽️ Veal Rolls Stuffed with Ham, Cheese, and Scallions

871 kcal · 30 min · 4 servings

Ingredients

• 12 thin veal cutlets à 50 g (best cut by the butcher)
• salt
• pepper
• 1 bunch spring onions
• 75 g parmesan
• 100 g parma ham
• wooden skewers
• 2 tbsp oil
• 1 jar (400 ml) veal stock
• 500 g bell peppers (red, green, or yellow)
• 2 tbsp olive oil
• salt
• pepper
• 1 handful basil

Instructions

1. 1. Place the veal cutlet between two layers of plastic wrap.
2. 2. Pound the meat flat using the heavy bottom of a frying pan.
3. 3. Season the meat lightly with salt and pepper.
4. 4. Trim the scallions and rinse them.
5. 5. Cut the scallions into finger-length pieces.
6. 6. Grate the Parmesan coarsely.
7. 7. Top the meat with Parma ham.
8. 8. Sprinkle the grated Parmesan on top.
9. 9. Place the scallion pieces on top.
10. 10. Roll the meat up tightly.
11. 11. Secure the rolls with small wooden skewers.
12. 12. Heat some oil in a large frying pan.
13. 13. Brown the meat rolls on all sides.
14. 14. Deglaze the pan with veal stock.
15. 15. Cover the pan.
16. 16. Let the involtini simmer gently over low heat for about 15 minutes.
17. 17. Remove the meat rolls from the pan.
18. 18. Pour the cream into the remaining stock.
19. 19. Boil the sauce over high heat for a short time until it becomes slightly thickened.
20. 20. Season the sauce with salt and pepper.
21. 21. Return the meat rolls to the sauce.
22. 22. Keep the rolls warm.
23. 23. Quarter the bell peppers.
24. 24. Remove the seeds from the peppers.
25. 25. Rinse the pepper pieces.
26. 26. Cut the peppers into bite-sized pieces.
27. 27. Heat olive oil in a frying pan.
28. 28. Fry the pepper pieces over high heat for 5 minutes.
29. 29. Season the vegetables with salt and pepper.
30. 30. Sprinkle the cooked peppers with fresh basil.
31. 31. Serve the involtini with the sauce and peppers on plates.

Nutrition per serving

• kcal: 871
• Protein: 146 g · Fett/Fat: 27 g · Carbs: 9 g