Sicilian veal rolls

Name: sicilian veal rolls
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 4 veal schnitzels approx. 600 g; 4 slices raw ham; 4 tablespoons flour; 25 g butter; 3 tablespoons Italian extra virgin olive oil; 1 little onion finely shredded; 100 ml dry white wine; pot meat fond a 380 ml

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).

Ingredients

Kitchen Stuff

cling film
rollade (tie) rope
aluminium foil

Directions

Place the veal cutlets one by one between sheets of cling film and flatten them with a rolling pin.
Rub the schnitzels with salt and pepper.
Put a slice of ham on each schnitzel.
Roll up the meat and tie the ends with rope or use sticks.
Roll the meat through the flour.
Heat the butter with the oil in a frying pan and fry the rolls around brown.
Add the onion and cook for another 2 minutes.
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.
Times regularly.
Remove the meat from the gravy and keep warm under the aluminum foil.
Boil the gravy.
Remove the strings or sticks and slice the meat into slices.
Place each roll as a fan on a plate and serve the gravy.
Tasty with braised vegetables (see tip)..