Veal Rolls

Ingredients

• 8 small thin veal cutlets (about 80 g each)
• Salt
• Pepper (freshly ground)
• 150 g mozzarella
• rosemary (2 tsp, chopped)
• thyme (2 tsp, chopped)
• 16 sage leaves
• 3 tbsp olive oil
• 2 Garlic cloves
• 4 slices Parma ham
• 2 tbsp butter
• a handful of young spinach leaves
• olive oil
• balsamic vinegar

Instructions

1. 1.

   Brush the veal cutlets with about 2 tbsp oil and gently pound them between two sheets of cling film to an even thinness. Season the cutlets with salt and pepper.

2. 2.

   Halve the Parma ham. Slice the mozzarella into thin strips.

3. 3.

   Peel and finely chop the garlic. Distribute the ham, mozzarella, and garlic along with the herbs over the cutlets, season again, roll them up into roulades, and secure with wooden skewers.

4. 4.

   Heat butter and remaining olive oil in a pan and quickly brown the roulades on all sides over high heat.

5. 5.

   Wash, trim, and dry the spinach thoroughly.

6. 6.

   Arrange the veal roulades and spinach on plates and drizzle the spinach with oil and vinegar.