← All recipes

🍽️ Italian Veal Rolls

633 kcal · 30 min · 4 servings

Ingredients

• 8 thin veal cutlets (approx. 80 g each)
• 4 spring onions
• 1 garlic clove
• 100 g green olives (pitted)
• 1 red chili pepper
• 80 g grated Parmesan
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• 2 tbsp flour
• 100 ml dry white wine
• 100 ml veal stock
• lemon juice

Instructions

1. 1. Rinse the veal cutlets under cold water and then pat them completely dry with kitchen paper.
2. 2. Pound the meat slices flat with a meat mallet if they are still too thick.
3. 3. Wash the spring onions thoroughly and remove the dry ends.
4. 4. Finely chop the white parts of the spring onions.
5. 5. Cut the green part of the spring onions into pieces about 3 to 4 centimeters long.
6. 6. Peel the garlic clove and chop it finely as well.
7. 7. Finely chop the olives.
8. 8. Wash the chili pepper and cut it in half lengthwise.
9. 9. Remove the seeds and the white pith from the inside of the chili.
10. 10. Finely chop the deseeded chili.
11. 11. Mix the chopped vegetables (spring onions, garlic, olives, chili) in a bowl with the cheese.
12. 12. Add 2 to 3 tablespoons of oil to the vegetable-cheese mixture.
13. 13. Season the filling with salt and pepper to taste.
14. 14. Spread the filling evenly over the prepared veal cutlets.
15. 15. Roll up the cutlets tightly.
16. 16. Secure the rolls with toothpicks so they do not unroll.
17. 17. Season the outside of the rolls again with salt and pepper.
18. 18. Dredge the rolls in flour so they are lightly coated.
19. 19. Heat the remaining oil in a large pan.
20. 20. Fry the veal rolls on all sides until golden brown.
21. 21. Adjust the sauce in the pan juices with lemon juice, salt, and pepper.
22. 22. Serve the hot veal rolls together with the fried spring onion pieces.

Nutrition per serving

• kcal: 633
• Protein: 92 g · Fett/Fat: 23 g · Carbs: 8 g