Rouladen with Ham- Garlic Filling and Spinach

Ingredients

• 8 thin veal cutlets (about 60 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 of 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.

   Pat the veal cutlets slightly flat and season with salt and pepper.

2. 2.

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

3. 3.

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

4. 4.

   Heat remaining oil with butter and brown the veal 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 with fresh spinach and ribbon pasta.