Veal Roulades with Potatoes

Ingredients

• 8 thin veal cutlets
• 3 Tbsp plant oil
• 0.25 l white wine
• 1 cup sour cream
• 150 g Low-Fat Quark
• 50 g grated Parmesan
• 2 breadcrumbs
• 2 Garlic cloves
• 1 bunch parsley
• 1 bunch Basil
• salt (pepper)
• 300 g starchy boiling potatoes

Instructions

1. 1.

   Wash and dry the parsley and basil, shake off excess water, and finely chop. Mix half of the parsley with basil, quark, cheese, and breadcrumbs. Peel the garlic and press it in; season with salt and pepper.

2. 2.

   Wash the meat, pat dry, and spread the quark cream on the cutlets, leaving a border. Fold the sides slightly, roll up, and secure with toothpicks. Heat oil in a pan and sear the veal roulades on all sides. Remove, set aside warm, and deglaze the pan with wine. Bring to a boil, stir in crème fraîche, and simmer for 5 minutes; season with salt and pepper. Return the roulades to the pan, cover, and cook over low heat for 20 minutes.

3. 3.

   Meanwhile, wash the potatoes and cook them whole in the shell for 30 minutes. Remove, peel, and serve with the veal roulades. Sprinkle with remaining parsley.