Veal Roulades with Cheese Filling

Ingredients

• 480 g small veal cutlets (8 small veal cutlets)
• 2 stalks sage
• 4 sprigs Rosemary
• 60 g Emmental cheese (4 slices)
• Salt
• Pepper
• 5 g Butter (1 tsp)
• 100 g mixed leafy salad

Instructions

1. 1.

   Flatten the veal cutlets with a meat mallet.

2. 2.

   Wash the sage, shake off excess water and pluck the leaves.

3. 3.

   Wash the rosemary, shake off excess water and strip the leaves from the stems, leaving some on the thin end. Point the stems at the thick end with a knife.

4. 4.

   Halve the cheese slices.

5. 5.

   Lay the cutlets on a work surface, season with salt and pepper, and top each with a half slice of cheese and sage leaves. Roll up the cutlets and thread two roulades onto each rosemary skewer.

6. 6.

   Melt butter in a pan. Brown the veal roulades on all sides over medium heat for about 10 minutes total.

7. 7.

   Meanwhile wash and dry the salad. Arrange the roulades on four plates and garnish with salad.