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CRICKET18
Sicilian veal rolls
A tasty Italian recipe. The main course contains the following ingredients: meat, veal schnitzels (approx. 600 g), raw ham, flour, butter, Italian (extra virgin olive oil), onion (finely chopped), dry white wine and beef stock (a 380 ml).
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Ingredients
Directions
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Place the veal cutlets one by one between sheets of cling film and flatten them with a rolling pin.
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Rub the schnitzels with salt and pepper.
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Put a slice of ham on each schnitzel.
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Roll up the meat and tie the ends with rope or use sticks.
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Roll the meat through the flour.
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Heat the butter with the oil in a frying pan and fry the rolls around brown.
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Add the onion and cook for another 2 minutes.
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Add the wine and the fond, bring to the boil and roast with the lid at an angle on the pan over low heat in 20 minutes.
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Times regularly.
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Remove the meat from the gravy and keep warm under the aluminum foil.
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Boil the gravy.
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Remove the strings or sticks and slice the meat into slices.
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Place each roll as a fan on a plate and serve the gravy.
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Tasty with braised vegetables (see tip)..
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Nutrition
440Calories
Sodium0% DV1.450mg
Fat46% DV30g
Protein64% DV32g
Carbs3% DV8g
Fiber32% DV8g
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