Veal rolls with cheese

Veal rolls with cheese

Total: 35 Min. | Active: 35 Min.
Low Carb
Nutritional value / people: 280 kcal
, Fat: 14 g
, Carbohydrate: 3 g
, Protein: 33 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Veal rolls

4 veal steaks (approx. 100 g each)
½tsp salt
a little pepper
8 sage leaves
60g Gruyère (surchoix), or Appenzeller
4slices ham
toothpicks
clarified butter for frying

Sauce

1dl white wine
1 ½dl meat bouillon
½tbsp butter, soft
½tbsp white flour
salt and pepper to taste
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How it's done

Veal rolls

Pound the steaks a little, season, place two sage leaves on each. Cut the cheese into four sticks, each approx. 8 cm long, wrap each piece in a slice of ham and place on a steak. Roll the meat up and secure with toothpicks. Fry the rolls in hot clarified butter for approx. 10 mins. all over. Remove from the oven.

Sauce

Pour the wine and stock into the same frying pan, bring to the boil, then reduce a little. Mix the butter and flour, add to the pan while stirring, simmer for approx. 5 mins., season. Return the rolls to the pan and heat gently.

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