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🍽️ Veal Rolls

943 kcal · 30 min · 4 servings

Ingredients

• 8 thin veal cutlets (approx. 100 g each)
• salt
• pepper (from the mill)
• 4 tsp tapenade from the jar (olive puree)
• 8 slices Parma ham
• 2 tbsp olive oil
• 200 ml dry white wine
• 1 jar tomato sauce with basil (400 g content)
• 1 tbsp finely chopped basil
• basil (for garnishing)
• 350 g green ribbon pasta

Instructions

1. 1. Pound the veal cutlets slightly flatter.
2. 2. Season the cutlets with salt and pepper.
3. 3. Spread one teaspoon of olive paste on one side of each cutlet.
4. 4. Top the spread side with Parma ham.
5. 5. Roll the cutlets up tightly.
6. 6. Secure the rolls with toothpicks.
7. 7. Heat olive oil in a pan.
8. 8. Fry the rolls firmly on all sides.
9. 9. Remove the rolls from the pan.
10. 10. Pour the white wine into the pan.
11. 11. Bring the wine to a boil.
12. 12. Pour the tomato sauce into the pan.
13. 13. Stir the sauce with the wine.
14. 14. Place the meat rolls into the sauce.
15. 15. Bring the sauce to a boil.
16. 16. Cover the pan.
17. 17. Simmer the rolls on low heat for approx. 20 minutes.
18. 18. Cook ribbon pasta in plenty of boiling salted water until al dente.
19. 19. Stir the basil strips into the sauce at the end.
20. 20. Slice the veal rolls into thicker pieces.
21. 21. Plate the rolls with the sauce.
22. 22. Garnish the rolls with basil leaves.
23. 23. Serve the rolls with the ribbon pasta.

Nutrition per serving

• kcal: 943
• Protein: 106 g · Fett/Fat: 22 g · Carbs: 69 g