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🍽️ Veal Schnitzel Rolls with Cheese and Sage

194 kcal · 30 min · 4 servings

Ingredients

• 480 g small veal schnitzels (8 small veal schnitzels)
• 2 sprigs sage
• 4 sprigs rosemary
• 60 g Emmentaler (4 slices)
• salt
• pepper
• 5 g butter (1 tsp)
• 100 g mixed leaf salad

Instructions

1. 1. Pound the veal schnitzels flat using a meat mallet.
2. 2. Wash the sage leaves and shake them dry.
3. 3. Wash the rosemary and shake it dry.
4. 4. Strip the rosemary needles from the stems.
5. 5. Leave a few needles on at the thin end of the rosemary stems.
6. 6. Point the thick ends of the rosemary stems with a knife.
7. 7. Halve the cheese slices.
8. 8. Lay the flat schnitzels on the work surface.
9. 9. Season the schnitzels with salt and pepper.
10. 10. Top the schnitzels with the cheese pieces.
11. 11. Place the sage leaves on the cheese.
12. 12. Roll up the schnitzels tightly.
13. 13. Thread two meat rolls onto each rosemary skewer.
14. 14. Melt the butter in a frying pan.
15. 15. Fry the veal rolls in the butter over medium heat.
16. 16. Fry the rolls until golden brown on all sides.
17. 17. Fry the rolls for a total of about 10 minutes.
18. 18. Wash the salad in the meantime.
19. 19. Dry the salad in a salad spinner.
20. 20. Arrange the meat rolls on four plates.
21. 21. Garnish the plates with the fresh salad.

Nutrition per serving

• kcal: 194
• Protein: 30 g · Fett/Fat: 8 g · Carbs: 0 g