Ingredients
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@bettybossi.ch
Bread
Filling
Veal rolls
Sauce
How it's done
Bread
Place the bread and milk in a bowl, soak for approx. 15 mins.
Filling
Heat the oil in a frying pan. Add the mushrooms, fry for approx. 5 mins., transfer to a bowl. Reduce the heat, add a dash of oil to the same pan, add the onion, sauté for approx. 3 mins. Finely chop the soaked porcini mushrooms, add to the pan along with the fennel seeds, sauté for approx. 2 mins. Add to the bowl of mushrooms along with the bread and mustard, season, mix.
Veal rolls
Place one slice of cured ham on each veal cutlet, spread the filling on top, roll up, secure with a cocktail stick. Heat the oil in the same frying pan, salt the veal rolls, brown in batches for approx. 3 mins. all over, then remove.
Sauce
Pour the wine into the same pan, add the tomatoes and thyme, bring to the boil. Reduce the heat, simmer for approx. 15 mins. Add the butter and lemon zest, season. Return the veal rolls to the pan and heat through. Serve the veal rolls with the sauce.
Serve with: | Risotto |
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