Tomato and Mozzarella Roll-Ups

Ingredients

• 8 thin veal cutlets (about 80 g each)
• Salt
• black pepper (freshly ground)
• 1 bunch Basil
• 250 g mozzarella
• 50 g sun‑dried tomatoes (in oil)
• 4 tbsp olive oil
• 1 clove garlic
• 2 cans diced tomatoes (400 g each)
• 1 tbsp white balsamic vinegar

Instructions

1. 1.

   Pound the veal cutlets thin and season with salt and pepper. Rinse the basil, pat dry, and chop the leaves. Drain the mozzarella and dice it. Dice the sun‑dried tomatoes.

2. 2.

   Lay the veal cutlets flat and spread basil, mozzarella, and sun‑dried tomatoes on each. Roll them up and secure with toothpicks. Heat 2 tbsp oil in a skillet and brown the roll‑ups for about 10 minutes, turning occasionally.

3. 3.

   Peel and finely chop the garlic. In a saucepan, heat the remaining 2 tbsp oil and sauté the garlic until translucent. Add the diced tomatoes and stir in the balsamic vinegar. Cover and simmer for about 10 minutes. Season with salt and pepper.

4. 4.

   Slice the roll‑ups diagonally and serve with the tomato sauce.