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Sandy Schoon
Veal rolls with ham and sage
Italian classic, rolled veal schnitzel filled with raw ham and sage stewed in white wine.
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Ingredients
Directions
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Sprinkle the schnitzels on both sides with pepper and possibly some salt.
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First divide the ham and then the sage over the schnitzels. Roll up the meat and fix with a cocktail stick that you pass through the meat lengthwise.
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Heat the butter in a frying pan and fry the meat over medium heat in 4 min. Around golden brown.
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Add the wine and stew the meat with the lid diagonally on the pan for 4 minutes. Remove the lid from the pan and let the wine evaporate in 4 minutes.
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Nutrition
315Calories
Sodium0% DV1.060mg
Fat25% DV16g
Protein88% DV44g
Carbs14% DV41g
Fiber32% DV8g
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