Veal Roll-Ups and Potato-Zucchini Casserole

Ingredients

• 300 g zucchini
• 300 g zucchini
• 3 eggs
• 250 ml milk
• 250 ml heavy cream
• Salt
• pepper (ground)
• nutmeg
• 500 g waxy potatoes
• 100 g grated Emmental cheese
• 100 g mushrooms
• 1 onion
• 3 tbsp clarified butter
• 150 g Camembert cheese
• 2 tbsp chopped parsley
• 640 g thin veal cutlets (8 thin veal cutlets)
• 200 ml veal stock
• 2 tbsp butter

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Wash, trim and slice the zucchini. Peel and finely chop the garlic. Whisk the eggs with milk, cream and garlic; season with salt, pepper and nutmeg. Peel the potatoes and cut into 3-4 mm thick slices. Layer the potatoes and zucchini alternately in a greased baking dish like roof tiles. Pour the egg‑cream mixture over them and sprinkle with cheese. Bake in the preheated oven for about 45 minutes until golden brown.

3. 3.

   Clean the mushrooms, peel the onion and dice both finely. Heat 1 tbsp clarified butter in a pan; sauté onions and mushrooms for 2–3 minutes. Remove from heat and let cool. Dice the Camembert and mix with parsley, salt and pepper; fold into the mushroom mixture. Spread this filling over the veal cutlets, roll them up and secure with toothpicks. Season with salt and pepper. In the remaining hot clarified butter, sear the rolls on all sides. Deglaze with veal stock and simmer gently for about 10 minutes, turning occasionally. Remove the rolls from the sauce, discard the toothpicks, and plate alongside the gratin. Reduce the sauce slightly; stir in butter and season with salt and pepper. Drizzle over the roll-ups and serve.