Mediterranean Veal Roulades

Ingredients

• 8 thin veal cutlets (about 70 g each)
• Salt
• Pepper (freshly ground)
• 8 garlic cloves
• 1 Shallot
• 2 tbsp olive oil
• 8 tsp medium-hot mustard
• 1 tbsp breadcrumbs
• 8 thin slices Parma ham
• 24 sage leaves
• wooden skewers
• 1 tbsp butter
• 100 ml dry white wine
• 200 ml veal stock (from a bottle or clear broth, instant)
• 1 tbsp light sauce thickener

Instructions

1. 1.

   Lightly pound the veal cutlets and season with salt and pepper.

2. 2.

   Peel and finely chop the garlic. Peel and dice the shallot. Heat 1 tbsp oil and sauté the garlic and shallot. Stir in mustard and breadcrumbs, remove from heat and let cool slightly.

3. 3.

   Spread the garlic mixture on the veal roulades, top with Parma ham and sage leaves, roll up and secure with wooden skewers.

4. 4.

   Heat remaining oil with butter and brown the roulades all around.

5. 5.

   Add wine and veal stock, cover and simmer over low heat for about 25 minutes. Remove the roulades and keep warm.

6. 6.

   Season the sauce with salt and pepper, thicken with the sauce thickener according to package instructions, taste again.

7. 7.

   Serve the Mediterranean veal roulades with fresh spinach leaves and ribbon pasta.