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


4 people


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

Veal rolls

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


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

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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.


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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