Italian Veal Roll-Ups

Ingredients

• 8 thin veal cutlets (about 80 g each)
• 4 Spring Onions
• 1 Garlic clove
• 100 g green olives (pitted)
• 1 red chili pepper
• 80 g grated parmesan
• 4 tbsp olive oil
• Salt
• ground black pepper
• 2 tbsp flour
• 100 ml dry white wine
• 100 ml veal stock
• Lemon juice

Instructions

1. 1.

   Rinse the cutlets, pat them dry and, if necessary, flatten with a mallet. Wash and trim the spring onions; finely chop the whites and cut the greens into 3-4 cm pieces. Peel the garlic and finely chop it along with the olives. Wash, halve, deseed and finely chop the chili pepper. Mix the chopped vegetables with the cheese and 2–3 tbsp oil. Season with salt and pepper and spread on the cutlets. Roll them up and secure with toothpicks. Season again with salt and pepper and dredge in flour. In the remaining oil, brown the roll-ups in a pan from all sides; briefly sauté the spring onion pieces and deglaze with wine. Add the stock and simmer covered for about 10 minutes over gentle heat.

2. 2.

   Season the sauce with lemon juice, salt and pepper and serve with the roll-ups and spring onions.