Italian-style Veal Roulades with Rice

Ingredients

• 8 veal cutlets (≈80 g, ready to cook)
• 2 shallots
• 2 garlic cloves
• olive oil
• 1 tbsp freshly chopped parsley
• 100 g Serrano ham
• 350 g veal stuffing
• 30 g freshly grated Parmesan
• Salt
• pepper (ground)
• 6 tomatoes
• 100 ml dry white wine
• 100 ml veal stock
• 250 g wild rice mix

Instructions

1. 1.

   Wash the veal cutlets, pat them dry and flatten them.

2. 2.

   Peel the shallots and garlic, finely chop and sauté half in a hot pan with 1 tbsp oil until translucent. Dice the ham and add with parsley. Sauté briefly, remove from heat and let cool. Mix this with the stuffing and Parmesan, season with salt and pepper, and spread thinly over the veal cutlets. Roll them up, secure with kitchen twine or roulade pins, and season the outside with salt and pepper.

3. 3.

   Blanch the tomatoes, shock in cold water, quarter, core and dice into small cubes.

4. 4.

   Sear the roulades in a hot pan with 2 tbsp oil until browned on all sides. Add the remaining shallot and garlic cubes, sauté briefly and deglaze with white wine. Pour in the stock, add the tomatoes, season with salt and pepper, and simmer gently over medium heat for about 10 minutes.

5. 5.

   Cook the rice in 500 ml boiling salted water until al dente.

6. 6.

   Taste the sauce, remove the twine from the roulades and slice them. Arrange on preheated plates with rice and sauce.