Veal Cutlets Stuffed with Olives, Served with Tomato Sauce

Ingredients

• 4 veal cutlets (about 140 g each)
• 200 g black olives (pitted)
• 1 handful parsley
• 2 tbsp freshly grated Parmesan
• 1 egg
• Salt
• Pepper (freshly ground)
• 1 tbsp flour
• 4 Spring Onions
• 400 g cocktail tomatoes
• 1 Garlic clove
• 2 tbsp olive oil
• 100 ml dry white wine
• parsley for garnish

Instructions

1. 1.

   Wash the cutlets, pat them dry and if necessary flatten with a meat mallet. Roughly 3/4 of the olives finely chop. Wash the parsley, shake dry, chop and mix with the olives, Parmesan and egg. Season with salt and pepper. Spoon onto one half of each cutlet and cover with the other half. Secure with toothpicks and dust with flour.

2. 2.

   Wash, trim and finely slice the spring onions. Wash and halve the tomatoes. Peel and finely chop the garlic.

3. 3.

   Pan-fry the cutlets in hot oil on both sides. Remove them and sauté the spring onions with garlic briefly in the same pan. Deglaze with wine, add the tomatoes and pour in the broth. Simmer gently for 2-3 minutes, then return the cutlets and remaining olives. Cook gently for another 4-5 minutes, turning occasionally. Serve garnished with parsley.