Veal Roulades with Mozzarella Filling

Ingredients

• 4 green bell peppers
• 2 Garlic cloves
• 1 tsp freshly chopped thyme
• 1 lemon (juice)
• Salt
• pepper (ground)
• 100 ml broth
• 4 tbsp olive oil
• 640 g thin veal cutlets (8 thin veal cutlets)
• Salt
• pepper (ground)
• 4 slices Parma ham
• 150 g mozzarella
• 2 Garlic cloves
• 1 tsp freshly chopped rosemary
• 1 tsp freshly chopped thyme
• 16 sage leaves
• 2 tbsp olive oil
• 2 tbsp butter

Instructions

1. 1.

   Preheat the oven to 220°C (428°F) on the top heating element.

2. 2.

   Wash the bell peppers. Roast them in the hot oven for 10-15 minutes on the upper rack until the skins blister and begin to char. Remove, cover with a damp cloth, let cool, then peel off the skins and slice into strips. Peel and finely mince the garlic. Mix together with thyme, lemon juice, salt, pepper, and olive oil. Toss in the peppers and marinate covered for at least 1 hour.

3. 3.

   Evenly pound the veal cutlets to an even thinness. Season with salt and pepper.

4. 4.

   Halve the Parma ham slices. Slice the mozzarella into thin strips.

5. 5.

   Peel and finely chop the garlic. Distribute the ham, mozzarella, and garlic along with the herbs onto each cutlet, season, roll up tightly, and secure with wooden skewers.

6. 6.

   Heat butter and olive oil in a pan and brown the roulades for about 5 minutes, turning gently until golden-brown and the cheese begins to melt. Serve on a platter alongside the marinated bell pepper strips.