Veal roulades with herbs and pickles

Ingredients

• 8 veal cutlets (80 g each)
• 4 pickled cucumbers
• 1 onion
• 3 tbsp chopped flat-leaf parsley
• 2 tbsp chopped dill
• 6 tbsp medium-hot mustard
• Salt
• Pepper (freshly ground)
• 2 tbsp butter
• 250 ml Whipping Cream
• 50 ml rich meat broth

Instructions

1. 1.

   Flatten the cutlets with a meat mallet. Dice the pickles finely, peel and chop the onion. Mix the herbs with the mustard.

2. 2.

   Preheat the oven to 160°C fan.

3. 3.

   Lay the cutlets on a work surface, season with salt and pepper, spread the herb-mustard mixture over them. Sprinkle with onion and pickles, then roll up each cutlet. Secure with toothpicks.

4. 4.

   Heat butter in a pan and sear the roulades lightly brown on all sides. Season with salt and pepper. Deglaze with cream and broth, bring to a boil. Arrange the roulades side by side in a baking dish and pour the pan liquid over them. Bake for about 25 minutes, turning occasionally.

5. 5.

   Serve with white asparagus and bundle carrots.