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🍽️ Veal Birds

703 kcal · 30 min

Ingredients

• 250 g frozen peas-carrot mix
• 2 large veal cutlets (400 g each, about 1 cm thick)
• salt
• pepper from the mill
• sweet paprika powder
• 300 g veal mince (uncooked veal sausage meat)
• 4 sage leaves
• flour
• 2 tbsp oil
• 1 tbsp butter
• 250 ml white wine
• 125 ml meat broth (ready-made product)
• 200 ml whipping cream

Instructions

1. 1. Thaw the peas and carrots according to the package instructions. Place the veal cutlets in a freezer bag and gently flatten them using a heavy pan. Season the meat with salt, pepper, and paprika powder.
2. 2. Drain the peas and carrots well. Mix the minced meat with the vegetables and spread the mixture onto the veal cutlets. Finely chop the sage leaves and sprinkle them on top. Roll up the cutlets and secure them with a wooden skewer or toothpick. Lightly dust the veal rolls with flour.
3. 3. Heat oil and butter in a pan. Brown the veal rolls in it. Deglaze the meat with white wine and add the broth. Simmer the rolls covered for about 50 to 60 minutes.
4. 4. Remove the veal rolls from the sauce and keep them warm. Add the cream and let it reduce slightly. Season the sauce with salt and pepper. Slice the rolls and serve them with the sauce. Serve with spinach spaetzle.

Nutrition per serving

• kcal: 703
• Protein: 39 g · Fett/Fat: 50 g · Carbs: 18 g