Veal Roulades with Spinach and Tomato Vegetables
Veal roulades with spinach and tomato vegetables is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g fresh spinach
- Salt
- 8 veal cutlets (about 80 g each)
- 120 g crème fraîche
- pepper (ground)
- nutmeg
- 4 tbsp flour
- 2 tbsp vegetable oil (for frying)
- 500 g cherry tomatoes
- 2 Garlic cloves
- 40 ml cognac
- 150 ml veal stock
- 150 ml whipping cream
- parsley (for garnish)
Instructions
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1.
Wash, trim and briefly wilt the spinach in salted water. Rinse and drain. Squeeze out excess moisture and roughly chop.
-
2.
Preheat the oven to 120°C (250°F).
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3.
Wipe the cutlets dry, lay them on a work surface and flatten if necessary. Spread crème fraîche over each cutlet, then distribute spinach on top. Season with salt, pepper and nutmeg.
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4.
Roll the cutlets into tight roulades. Optionally secure with a wooden skewer, then coat in flour. Shake off excess flour. Fry in hot oil until golden brown on all sides. Remove from pan and finish cooking in the preheated oven for about 10 minutes.
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5.
Add tomatoes and finely chopped garlic to the pan, sauté briefly and deglaze with cognac. Add veal stock and simmer for about 2 minutes. Arrange tomatoes and veal roulades on a warmed plate. Pour cream into the sauce, bring to a boil, then blend with an immersion blender until frothy. Season with salt and pepper. Ladle sauce over the dish and garnish with parsley before serving.
