Italian veal roll

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Italian veal roll

Italian veal roll

Number of people

4 slices of veal escalope

125 g mozzarella cheese

12 dried tomatoes (to your taste)

slice of parma ham

Fresh basil



2 tablespoons balsamic vinegar for the sauce

Preparation: 20 min
Cooking time: 20 min
Step 1
Cut the dried tomatoes into small pieces (candied tomatoes may also be suitable), as well as the mozzarella and fresh basil.
Step 2
For the quantities, it's up to you to see how important you want to give to the stuffing: I do "with a nose".
Step 3
On each slice of veal, a slice of Parma ham comes to bed. Then come mozzarella, sundried tomatoes, basil, salt and pepper.
Step 4
Gently roll up the cutlets, and hold them with a toothpick.
Step 5
Heat oil in a frying pan or casserole (at least something you can cover), and tan the cutlets.
Step 6
Turn regularly, and when the cutlets are golden brown everywhere, reduce the heat and cook for ± 15 minutes.
Step 7
That's it! That's it!
Step 8
If you want a simple sauce, deglaze the cooking juice with balsamic vinegar, a little water if there is not enough liquid, and possibly a spoonful of cornstarch.
Step 9
Enjoy your meal!
I add my grain of salt

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