Veal Roulades with Filling

Ingredients

• 8 slices veal cutlets (about 80 g each)
• 250 g Mushrooms
• 2 shallots
• 1 Garlic clove
• 4 tbsp olive oil
• 1 egg
• 2 tbsp grated Pecorino
• 2 tbsp chopped pine nuts
• 2 tbsp chopped pistachios
• 1 tbsp fresh chopped marjoram
• Salt
• pepper (ground)
• 100 ml meat broth
• 40 ml Marsala wine
• 2 tbsp butter

Instructions

1. 1.

   Wash the cutlets, pat dry and if necessary flatten with a mallet. Clean and finely chop the mushrooms.

2. 2.

   Peel and finely dice the shallots and garlic. Sauté in 2 tbsp hot oil until translucent. Add the mushrooms and cook until liquid evaporates. Transfer to a bowl and let cool slightly. Then mix in the egg, cheese, nuts, marjoram, salt and pepper.

3. 3.

   Spread the filling on the meat slices, fold the sides over and roll up. Tie with kitchen twine and season with salt and pepper. Brown all sides in remaining oil, deglaze with broth and Marsala, cover and simmer gently for about 10 minutes.

4. 4.

   Finally stir butter into the sauce and taste. Arrange the roulades on plates with sauce and serve with oven potatoes if desired.