Veal roulades with root vegetables

Ingredients

• 8 veal cutlets (pre‑cooked, 80 g each)
• Salt
• black pepper (freshly ground)
• 1 ball mozzarella (125 g)
• 3 sprigs sage
• 3 Carrots
• 3 stalks celery
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 8 slices Parma ham
• 100 ml dry white wine
• 100 ml veal stock

Instructions

1. 1.

   Wash the veal cutlets, pat them dry, gently flatten with a meat mallet, season with salt and pepper. Drain the mozzarella and slice into 8 pieces. Rinse the sage leaves, shake off excess water, and pluck the leaves.

2. 2.

   Place one slice of mozzarella and two sage leaves on each veal cutlet, roll up, and secure with a toothpick.

3. 3.

   Peel the carrots and dice them very finely. Wash, trim, and dice the celery similarly. Peel and mince the onion and garlic.

4. 4.

   Brown the roulades in a hot pan with oil all around until golden brown, add the ham and sage, and cook together. Remove and keep the ham warm.

5. 5.

   Add the diced vegetables, onion, and garlic to the pan, sauté briefly, season with salt and pepper, return the roulades, deglaze with white wine and veal stock. Bring to a boil, then cover and simmer over medium heat for about 10 minutes.

6. 6.

   Remove the lid, reduce the liquid almost completely, plate the vegetables with the roulades. Garnish each roulade with a sage leaf and a slice of ham before serving.