Veal roulades with potatoes

Ingredients

• 8 large veal cutlets (thinly sliced)
• 4 tbsp parsley
• 8 rolls (day‑old)
• 500 ml milk
• 2 Eggs
• Salt
• pepper (ground)
• 2 tbsp onions
• 200 ml white wine
• 4 spring onions (cut into rings)
• butter
• 800 g potatoes
• kitchen twine

Instructions

1. 1.

   Flatten the veal cutlets slightly. Wash and cook the potatoes in plenty of water until tender. Drain, cool, then peel. Place the milk in a bowl. Slice the rolls thinly and soak them in the milk until fully softened. Remove from the milk, squeeze out excess liquid, and mix with chopped onions, parsley, salt, pepper, eggs, and more salt to form a dough. Spread the dough over the cutlets, roll them up, and secure with kitchen twine. Melt 2 tbsp butter in a pan and brown the veal roulades on all sides. Season with salt and pepper, then wrap in foil and bake at 180°C for 20 minutes.

2. 2.

   Deglaze the pan with white wine, reducing for about 2–3 minutes over medium heat. Add the spring onions and cook briefly; season with salt and pepper.

3. 3.

   Melt 2 tbsp butter in a pan and fry the potatoes until golden brown all around.

4. 4.

   Unwrap the veal roulades from foil, slice them, arrange on plates with sauce and potatoes, and sprinkle with parsley before serving.