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🍽️ Veal Roulades with Garlic-Ham Filling and Spinach

615 kcal · 30 min · 4 servings

Ingredients

• 8 thin veal cutlets (approx. 60 g each)
• salt
• pepper (from a mill)
• 8 garlic cloves
• 1 shallot
• 2 tbsp olive oil
• 8 tsp medium-hot mustard
• 1 tbsp breadcrumbs
• 8 thin slices Parma ham
• 24 sage leaves
• wooden skewers
• 1 tbsp butter
• 100 ml dry white wine
• 200 ml veal stock (from a jar) or clear broth (instant)
• 1 tbsp light sauce thickener

Instructions

1. 1. Pound the veal cutlets flat with a meat mallet and season them generously with salt and pepper.
2. 2. Peel the garlic and chop it finely. Peel the onion and dice it into small cubes. Heat one tablespoon of oil in a pan and sauté the garlic and shallot briefly. Stir in mustard and breadcrumbs, remove the pan from the heat, and let the mixture cool down slightly.
3. 3. Spread the garlic mixture evenly over the veal cutlets. Place Parma ham and sage leaves on top, roll the meat slices tightly, and secure the ends with wooden skewers.
4. 4. Heat the remaining oil together with the butter in a large pan and brown the veal roulades on all sides.
5. 5. Deglaze the roulades with wine and veal stock. Cover the pan and let the meat simmer gently over low heat for about 25 minutes. Carefully remove the roulades and keep them warm.
6. 6. Season the sauce with salt and pepper. Thicken the sauce according to the package instructions using a sauce thickener and taste it one last time.
7. 7. Serve the roulades together with leaf spinach and ribbon noodles.

Nutrition per serving

• kcal: 615
• Protein: 97 g · Fett/Fat: 18 g · Carbs: 9 g