Veal Roll with Arugula and Fennel

Ingredients

• 600 g veal cutlets (8 veal cutlets)
• Salt
• white pepper
• 50 g cream cheese (herbed)
• 50 g salami or pork sausage (thinly sliced)
• 1 bundle (40 g) arugula
• 1 bulb fennel
• 1 tbsp oil
• 1 tbsp butter
• 2 onions
• 125 ml dry white wine
• 250 ml clear broth (or veal stock from a bottle)
• 1 tbsp light sauce thickener
• 100 g crème fraîche
• wooden skewers

Instructions

1. 1.

   Lay the veal cutlets side by side and lightly pound them flat. Season with salt and pepper, then spread cream cheese on each. Top with salami or pork sausage.

2. 2.

   Wash and trim the arugula, removing large stems. Clean the fennel bulb, rinse, and pat dry with paper towels. Distribute arugula leaves and sliced fennel over the rolled cutlets. Roll up and secure with wooden skewers.

3. 3.

   Heat oil in a braising pot, add butter. Brown the rolls around on medium heat. Peel, dice, and cook onions together until softened.

4. 4.

   Deglaze the pan with white wine and broth. Cover and simmer the rolls for about 30 minutes.

5. 5.

   Stir in crème fraîche and let it gently bubble uncovered for 5 minutes. Thicken the sauce with the thickener. Season with salt and pepper to taste.

6. 6.

   Plate the rolls with sauce. Serve alongside tomato rice.