Veal Roulades Italian Style

Ingredients

• 10 g basil (0.5 bunch)
• 640 g veal cutlets (pre‑cooked; 8 cutlets)
• Salt
• Pepper
• 80 g Parma ham (8 slices)
• 30 g Parmesan cheese (1 piece)
• 300 g carrots (3 carrots)
• 300 g celery stalks (4 stalks)
• 2 Garlic cloves
• 1 Shallot
• 2 tbsp olive oil
• 150 ml meat broth
• 350 g diced tomatoes (canned)
• 2 sprigs parsley
• toothpicks

Instructions

1. 1.

   Wash basil, shake dry and pluck leaves.

2. 2.

   Rinse veal cutlets under cold water, pat dry, flatten, season with salt and pepper. Top each cutlet with a slice of ham and some basil leaves. Grate Parmesan over the top, roll up the cutlets and secure with toothpicks.

3. 3.

   Peel carrots, wash and clean celery. Slice both into thin long strips.

4. 4.

   Peel garlic and shallot and finely chop.

5. 5.

   Heat oil in a roasting pan. Brown the roulades on all sides over high heat for about 4 minutes. Remove and set aside.

6. 6.

   Sauté shallot and garlic in the drippings over medium heat until translucent. Add carrot and celery strips and cook for 3 minutes. Deglaze with broth. Add tomatoes, season with salt and pepper, place roulades on top of vegetables. Cover and simmer over medium heat for about 15 minutes.

7. 7.

   Wash parsley, shake dry and chop. Arrange meat and vegetables on plates and sprinkle with parsley.