Veal Roulades with Cream Sauce

Name: Veal Roulades with Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: European Italian
Ingredients: 8 thin veal cutlets (from the top loin); Salt; ground pepper; 200 g Parma ham (about 16 thin slices); 8 sage leaves; 4 tbsp oil; 2 onions; 1 Garlic clove; 300 ml veal stock; 10 g flour; 3 tbsp chopped parsley; 50 ml whipping cream (or crème fraîche); nutmeg to taste

Prep: 15min

| Servings: 4 | Cook: 30min

Veal roulades with cream sauce is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!

Ingredients

8 thin veal cutlets (from the top loin)
Salt
ground pepper
200 g Parma ham (about 16 thin slices)
8 sage leaves
4 tbsp oil
2 onions
1 Garlic clove
300 ml veal stock
10 g flour
3 tbsp chopped parsley
50 ml whipping cream (or crème fraîche)
nutmeg to taste

Instructions

1.
Evenly pound the veal cutlets thin, season with salt and pepper, lay one or two slices of Parma ham and a sage leaf on each, roll up and secure with toothpicks. Heat oil in a pan. Peel and finely chop the onions. Add onions and garlic clove to the pan and sauté briefly; place the roulades in the pan and brown them all sides.
2.
Reduce heat to medium, add veal stock, flour, and parsley, cover and simmer for about 15 minutes. Then increase heat, pour in cream, stir well, add coarsely ground pepper, and season with nutmeg. Serve with wide noodles.