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🍽️ Crispy Veal Roulades with Golden Potatoes

991 kcal · 30 min · 4 servings

Ingredients

• 8 large veal cutlets (thinly sliced)
• 4 tbsp parsley
• 8 rolls (from the previous day)
• 500 ml milk
• 2 eggs
• salt
• pepper (from the mill)
• 2 tbsp onions
• 200 ml white wine
• 4 spring onions (cut into rings)
• butter
• 800 g potatoes
• kitchen twine

Instructions

1. 1. Pound the veal cutlets flat using a meat mallet.
2. 2. Wash the potatoes and boil them in plenty of water until tender.
3. 3. Drain the potatoes and let them cool down.
4. 4. Peel the cooled potatoes.
5. 5. Pour the milk into a bowl.
6. 6. Slice the bread rolls into thin slices.
7. 7. Place the bread slices into the milk.
8. 8. Let the bread soak up the milk completely.
9. 9. Lift the bread out of the milk and squeeze out the excess liquid.
10. 10. Finely chop the onions and the parsley.
11. 11. Mix the squeezed bread with the onions, parsley, salt, pepper, and the egg.
12. 12. Spread the filling evenly over the veal cutlets.
13. 13. Roll up the cutlets tightly.
14. 14. Tie the rolls securely with kitchen twine.
15. 15. Melt 2 tablespoons of butter in a frying pan.
16. 16. Fry the veal rolls on all sides until golden brown.
17. 17. Deglaze the pan juices with white wine.
18. 18. Let the sauce reduce for about 2 to 3 minutes over medium heat.
19. 19. Add the spring onions and cook them briefly.
20. 20. Season the sauce with salt and pepper.
21. 21. Melt another 2 tablespoons of butter in a clean frying pan.
22. 22. Fry the potatoes until golden brown on all sides.
23. 23. Remove the kitchen twine from the veal rolls.
24. 24. Slice the rolls into thick pieces.
25. 25. Plate the meat slices with the sauce and potatoes.
26. 26. Garnish the dish with fresh parsley and serve.

Nutrition per serving

• kcal: 991
• Protein: 105 g · Fett/Fat: 15 g · Carbs: 96 g