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Poultry and meat 87

Veal roulades

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MCRC00902045_BO_Kalbsrouladen-017_F39MCRC00917991_SE_Kalbsrouladen-017MCRC00900678_NF_Kalbsrouladen-011_RZ0MeatVealPreparation methodsRoastingRecipe categoriesMeat

For 4 servings

Medium roaster with lid

FILLING:

40 g medium-mature Parmesan

1 medium courgette

100 g red pepper or dried tomatoes in oil

3 tbsp pesto à la Calabrese

Salt

Pepper, freshly ground

MEAT:

4 thin veal roulades, 160-180 g each

Salt

Pepper, freshly ground

1 tbsp olive oil

2 tbsp clarified butter

SAUCE:

100 ml veal stock

2 sprigs thyme

2 sprigs rosemary

2 garlic cloves

IN ADDITION:

Kitchen string or roulade pins

Per serving

386 kcal, 2 g carbs, 23 g fat, 42 g protein, 0,2 BU

PREPARATION

1. Grate the Parmesan. Wash and trim the courgette, then cut lengthwise into wafer-thin slices.

Wash, halve and de-seed the peppers. Cut the peppers or the dried tomatoes into very small cubes.

2. Rinse the sliced meat briefly under cold water and pat dry with kitchen towel. Carefully tenderise

or flatten it a little. Season with salt and pepper on both sides.

3. Brush each slice with pesto on one side. Sprinkle with Parmesan and distribute the courgette

slices lengthwise on top. Scatter the peppers or dried diced tomatoes onto the courgette and season

them.

4. Roll the sliced meat up tightly and tie with kitchen string or fasten with roulade pins.

5. Heat up the cooking oil and clarified butter in the roaster and briefly sear the roulades all over.

Then position them with the edge facing downwards and deglaze with 50 ml veal stock. Add the

herbs and garlic. Cover the roaster and braise the roulades as indicated.

6. Remove the cooked roulades from the roaster and keep them warm. Add the remaining veal stock

to the sauce. Remove the herb stems and garlic cloves and season the sauce once again with salt and

pepper.

Oven setting:

Top/bottom heating

160 °C

Roasting time: 55-60 minutes

Compact oven setting:

Top/bottom heating

160 °C

Roasting time: 55-60 minutes

Tip:

Serve tagliatelle or a different

kind of pasta as a side dish.

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