Veal rolls with sage and blackberry sauce

Name: veal rolls with sage and blackberry sauce
Total time: 35 min
Yield: 4
Ingredients: 4 unbroken veal schnitzel; 24 leaf sage; 4 slice raw ham; 2 tray blackberry; 25 gram butter; 2 tablespoon gin; 100 ml dry white wine; 2 tablespoon olive oil; 100 ml water

Ingredients

Directions

Additional requirements: extra needed: hand blender, aluminum foil.
Rub the veal schnitzels with salt and pepper.
Put a few leaves of sage on each schnitzel.
Roll up the veal escalopes, starting at a short side.
Wrap each roll in a slice of raw ham.
Let the rolls lie for ten minutes.
Puree half of the blackberries with the water in a high bowl.
Rub the blackberry mixture over another bowl through a sieve.
Heat the butter in a frying pan and fry the veal rolls over medium heat in ten minutes around brown and done.
Put them on a warm plate and keep warm under aluminum foil.
Extinguish the shortening with gin and stir up the cakes.
Stir in the blackberry sauce and the wine and boil it all into a nice sauce.
Add salt and pepper if necessary.
In the meantime, heat the olive oil in a saucepan and fry the remaining sage leaves crispy.
Cut the veal rolls diagonally into slices and place them on warm plates.
Spoon the sauce over it and garnish with blackberries and fried sage leaves.
Tip: You can also use vodka or white wine instead of gin. Delicious with creamy mashed potatoes and haricots verts.