🍽️ Veal rolls stuffed with chestnuts

Name: Veal rolls stuffed with chestnuts
Total time: 30 min
Yield: 4 servings
Ingredients: 4 veal cutlets (á 160 g); 100 g chestnuts (from the can); 50 g dates; 1 roll; 1 egg; 4 tbsp hot milk; 0.5 bunch parsley; 2 tbsp vegetable oil; salt; pepper; fig; cranberries; black sesame seeds; 2 sheets puff pastry

550 kcal · 30 min · 4 servings

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Ingredients

4 veal cutlets (á 160 g)
100 g chestnuts (from the can)
50 g dates
1 roll
1 egg
4 tbsp hot milk
0.5 bunch parsley
2 tbsp vegetable oil
salt
pepper
fig
cranberries
black sesame seeds
2 sheets puff pastry

Instructions

1. Let the puff pastry thaw and cut out large star shapes.
2. Place the pastry stars on a baking sheet lined with parchment paper and bake at 170 degrees for about 12 minutes until golden brown. Sprinkle with sesame seeds afterwards.
3. Pat the chestnuts dry and dice them finely together with the dates.
4. Cut the breadcrumbs into small cubes and pour the milk over them.
5. Mix the egg, chopped parsley, salt and pepper with the breadcrumb mixture, chestnuts and dates.
6. Wash the meat, pat it dry, pound it slightly flat, season with salt and pepper. Spread the filling evenly over it, roll it up tightly and secure it with skewers or kitchen twine.
7. Heat the oil and sear the rolls on all sides. Then cook them in the oven at 180 degrees for 15 minutes.
8. Serve the rolls with cranberries, figs and the baked puff pastry stars.

Nutrition per serving

kcal: 550
Protein: 34 g · Fett/Fat: 30 g · Carbs: 28 g