Veal Roll-Onion Skewer with Carrot Chips

Ingredients

• 20 g raisins
• 10 g pine nuts
• 1 tomato
• 40 g black olives (pitted)
• 2 sprigs marjoram
• 2 sprigs Basil
• 2 tbsp Orange juice
• 0.5 clove garlic
• 1 onion
• 3 tbsp vegetable oil
• 30 g Roquefort cheese
• 2 thin veal cutlets (about 160 g each)
• 1 small egg
• 1 tbsp soy sauce
• 1 tbsp flour
• 6 bay leaves
• 3 Carrots
• 2 tbsp yogurt
• Salt
• chili powder
• herbs for garnish

Instructions

1. 1.

   Wash the tomato, quarter it, remove seeds, and finely chop. Wash marjoram and basil, then finely chop. Mix with tomato, halved olives, crushed garlic clove, and orange juice. Peel the onion and halve it. Finely chop one half and sauté in 1/2 tbsp oil. Cut the other half into wedges. Pour 50-100 ml water over the onions and let them simmer. Stir raisins with toasted pine nuts and cheese into the cooked onions. Wash the veal, pat dry, and gently pound flat. Slice each cutlet crosswise into thirds. Whisk flour with egg and soy sauce, add the velet pieces, and mix well. Season with salt and pepper, drain slightly, then spread the cheese mixture over them. Roll up the veal and alternately thread onion wedges and bay leaves onto skewers. Drizzle with 1/2 tbsp oil. Wash, peel, and slice carrots thinly on a vegetable mandoline. Toss with remaining oil, salt, and chili powder in a shallow oven-safe dish. Bake at 200°C for 5-10 minutes. Remove from the oven, raise the temperature, place the veal skewers onto the carrot chips, and grill under the broiler at 250°C for about 10 minutes, turning halfway through.

2. 2.

   Arrange carrots on plates, add yogurt, and serve garnished with herbs.