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🍝 Veal Rolls on Spaghetti

660 kcal · 30 min · 4 servings

Ingredients

• 640 g veal cutlets (8 veal cutlets)
• salt
• pepper
• 80 g Parma ham (8 slices)
• 24 sage leaves
• 40 g Pecorino (in 8 thin slices)
• 400 g spaghetti
• 1 tsp olive oil
• 200 ml dry white wine
• wooden skewers

Instructions

1. 1. Rinse the veal cutlets under cold water.
2. 2. Pat the cutlets dry with a kitchen towel.
3. 3. Pound the cutlets flat.
4. 4. Season the cutlets with salt and pepper.
5. 5. Place one slice of ham on each cutlet.
6. 6. Place two sage leaves on each cutlet.
7. 7. Place one slice of cheese on each cutlet.
8. 8. Roll up the cutlets tightly.
9. 9. Secure the rolls with wooden skewers.
10. 10. Bring water to a boil and add salt.
11. 11. Cook the spaghetti al dente, as indicated on the package.
12. 12. Heat oil in a pan.
13. 13. Sear the veal rolls on all sides over high heat.
14. 14. Add the remaining sage to the pan.
15. 15. Pour wine into the pan.
16. 16. Cook everything over medium heat for 7 to 10 minutes.
17. 17. Drain the spaghetti.
18. 18. Let the spaghetti drain well.
19. 19. Divide the spaghetti among four plates.
20. 20. Place two veal rolls on each portion.
21. 21. Drizzle the dishes with the pan sauce.

Nutrition per serving

• kcal: 660
• Protein: 55 g · Fett/Fat: 13 g · Carbs: 71 g