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🍽️ Veal Rolls with Bacon and Olive Paste

646 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 15 g capers (1 tbsp; jar)
• 100 g black olives (pitted)
• 60 g whole wheat breadcrumbs
• salt
• pepper
• 10 g parsley (2 handfuls)
• 5 g mint (1 handful)
• 30 g sunflower seeds (2 tbsp)
• 75 ml olive oil
• 4 veal cutlets (approx. 160 g each)
• 100 g pancetta (sliced)
• 2 eggs
• 30 g parmesan (30% fat in dry matter)
• 1 tbsp spelt whole wheat flour (15 g)
• 1 cucumber
• 8 radishes
• 1 small red onion (40 g)

Instructions

1. 1. Peel the garlic clove and chop it finely.
2. 2. Put half of the garlic, the capers, and the olives into a food processor.
3. 3. Blend the ingredients into a smooth paste.
4. 4. Stir one tablespoon of breadcrumbs into the paste.
5. 5. Season the mixture with salt and pepper.
6. 6. Set the olive paste aside.
7. 7. Wash the fresh herbs and shake off excess water.
8. 8. Pluck the leaves off the stems.
9. 9. Take a handful of parsley and put it into the food processor.
10. 10. Add the mint, the remaining garlic, the sunflower seeds, and the olive oil.
11. 11. Blend everything into a green pesto.
12. 12. Set the pesto aside as well.
13. 13. Rinse the veal cutlets under cold water.
14. 14. Pat the meat dry with a kitchen towel.
15. 15. Pound the cutlets flat if they are still too thick.
16. 16. Lay the cutlets horizontally in front of you on the work surface.
17. 17. Finely chop the remaining parsley.
18. 18. Save a few whole parsley leaves for decoration.
19. 19. Spread the olive paste evenly over each cutlet.
20. 20. Top the cutlets with the slices of pancetta bacon.
21. 21. Sprinkle some pepper over the bacon.
22. 22. Sprinkle the chopped parsley over the top.
23. 23. Roll the meat up tightly, starting from the short side.
24. 24. Secure each roll with wooden skewers.
25. 25. Whisk the eggs in a shallow bowl.
26. 26. Stir two tablespoons of water into the eggs.
27. 27. Grate the Parmesan finely.
28. 28. Mix the Parmesan with the remaining breadcrumbs.
29. 29. Coat the meat rolls in flour first.
30. 30. Then dip them through the egg mixture.
31. 31. Finally, roll them in the breadcrumb and Parmesan mixture.
32. 32. Heat the butter in a large frying pan.
33. 33. Fry the involtini on all sides until golden brown over medium heat.
34. 34. Ensure they are cooked through (this takes about 10 to 14 minutes).
35. 35. Wash the cucumber thoroughly.
36. 36. Cut the cucumber into small cubes.
37. 37. Trim the radishes and wash them.
38. 38. Slice the radishes into thin rounds.
39. 39. Peel the onion.
40. 40. Cut the onion into thin rings.
41. 41. Arrange the cucumber cubes, onion rings, and radishes as a bed on the plates.
42. 42. Carefully pull the wooden skewers out of the meat rolls.
43. 43. Slice the involtini into thick medallions.
44. 44. Place the meat pieces on the salad bed.
45. 45. Drizzle the pesto over the meat.
46. 46. Garnish the dish with the reserved parsley leaves.

Nutrition per serving

• kcal: 646
• Protein: 49 g · Fett/Fat: 18 g · Carbs: 42 g