Veal rolls with cheese

Total time: 35m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 280 Kcal, 33g Protein, 3g Carbohydrates, 14g Fat


  • Veal rolls
  • 8 sage leaves
  • 4 veal steaks (approx. 100 g each)
  • a little pepper
  • 0.5 tsp salt
  • 60 g Gruyère (surchoix), or Appenzeller
  • 4 slices ham
  • clarified butter for frying
  • toothpicks
  • Sauce
  • 1.5 dl meat bouillon
  • 0.5 tbsp butter, soft
  • 0.5 tbsp white flour
  • 1 dl white wine
  • salt and pepper to taste

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  • Veal rolls

    Pound the steaks a little, season, place two sage leaves on each. Cut the cheese into four sticks, each approx. 8 cm long, wrap each piece in a slice of ham and place on a steak. Roll the meat up and secure with toothpicks. Fry the rolls in hot clarified butter for approx. 10 mins. all over. Remove from the oven.
  • Sauce

    Pour the wine and stock into the same frying pan, bring to the boil, then reduce a little. Mix the butter and flour, add to the pan while stirring, simmer for approx. 5 mins., season. Return the rolls to the pan and heat gently.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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