Veal rolls with raw ham
A tasty recipe. The main course contains the following ingredients: meat, fresh dill (15 g), dijonnaise (pot a 210 g), veal cutlets (about 300 g), olive oil, thinly sliced (raw ham (100 g)), butter, broad beans (fine (frozen, a 300 g)) and mashed potatoes with crème fraîche (177 g).
- 1 bag fresh dill 15 g
- 5 tablespoons dijonnaise pot a 210 g
- 4 veal schnitzels approx. 300 g
- 2 tablespoons olive oil
- 1 package wafer cut raw ham (100 g)
- 25 g butter
- 2 to grab broad beans fine (frozen, a 300 g)
- 1 business suit mashed potatoes with crème fraîche 177 g
Mix 3/4 dill with 3 tbsp dijonnaise.
Rub the veal schnitzels on both sides with 1 tbsp olive oil.
Place each schnitzel flat in a plastic bag on the worktop and slightly flatten out with a rolling pin.
Cover each schnitzel with 1/2 el dijonnaise.
Spread raw ham over it, roll up and fix with cocktail stick.
Bake brown in frying pan and fry veal rolls over medium heat in approx.
Brown and cooked.
Add 1/2 cup of water and let it fizz.
Meanwhile, vegetable beans boil in a generous amount of boiling water for about 5 minutes.
Drain and mix with leftover dill, 1 tbsp oil and salt and pepper to taste.
Prepare mashed potatoes according to directions on packaging.
Stir in remaining dijonnaise.
Put puree, green beans and meat rolls on 4 plates.
Create gravy over meat and add dillemosterd..
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