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🍽️ Veal Roulades with Ratatouille and Rosemary

482 kcal · 30 min · 4 servings

Ingredients

• 0.5 eggplant
• salt
• 1 zucchini
• 1 yellow bell pepper
• 1 onion
• 1 tomato
• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 4 tbsp white wine
• 2 garlic cloves
• 1 sprig rosemary
• 1 sprig thyme
• 600 g veal cutlets (4 veal cutlets)
• pepper (from the mill)
• 8 slices Parma ham
• 100 g grated Parmesan
• sugar

Instructions

1. 1. Wash the eggplant thoroughly.
2. 2. Remove the stem end of the eggplant.
3. 3. Cut the eggplant into approx. 1 cm cubes.
4. 4. Sprinkle the eggplant cubes with salt.
5. 5. Let the salted eggplants stand for about 15 minutes.
6. 6. Wash the zucchini and the bell pepper.
7. 7. Remove the seeds and stem ends from the zucchini and bell pepper.
8. 8. Peel the onion.
9. 9. Blanch the tomato briefly in boiling water.
10. 10. Peel the skin off the tomato.
11. 11. Remove the core of the tomato.
12. 12. Cut the zucchini, bell pepper, onion, and tomato into approx. 1 cm cubes.
13. 13. Heat the oil in a casserole pot.
14. 14. Fry the cut vegetables in it for 10 minutes while stirring.
15. 15. Deglaze the vegetables with the vinegar.
16. 16. Deglaze the vegetables with the wine.
17. 17. Peel the garlic.
18. 18. Press the garlic directly into the pot.
19. 19. Rinse the herb sprigs under running water.
20. 20. Shake the herb sprigs dry.
21. 21. Add the herb sprigs to the vegetables.
22. 22. Let the vegetables simmer at low heat in the closed pot for about 15 minutes.
23. 23. Preheat the oven to 190°C top/bottom heat.
24. 24. Wash the veal cutlets.
25. 25. Pat the veal cutlets dry.
26. 26. Place the cutlets between two foil sheets.
27. 27. Pound the cutlets flat with the flat side of the meat mallet.
28. 28. Salt and pepper the cutlets.
29. 29. Top each cutlet with 2 slices of ham.
30. 30. Stir the cheese into the finished ratatouille.
31. 31. Season the ratatouille with salt, pepper, and sugar.
32. 32. Distribute the ratatouille with cheese onto the cutlets.
33. 33. Roll up the cutlets tightly.
34. 34. Wrap the roulades tightly in aluminum foil.
35. 35. Heat a pan without fat.
36. 36. Fry the roulades all around for 5 minutes in the pan.
37. 37. Finish cooking the roulades in the oven for 10 to 15 minutes.

Nutrition per serving

• kcal: 482
• Protein: 52 g · Fett/Fat: 25 g · Carbs: 9 g