Ingredients
serves four
- twine or toothpicks
- 8 large, thin veal cutlets, approx. 350 g, e.g. nut or corner piece
- ½ tsp of salt
- pepper from a mill
- cooking butter or cooking cream
filling:
- 1 crushed garlic clove
- ½ a chopped onion
- butter for sautéing
- 300 g spinach leaves
- ¼ tsp of salt
- pepper from a mill
- 100 g of diced Gruyère cheese
- 3 tbs of breadcrumbs
sauce:
- 1 dl of white wine Weisswein or non-alcoholic cider
- 1,5 dl of meat stock
- salt
- pepper from a mill
- spinach leaves for garnish
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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1 Prepare and season the veal cutlets.
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2Filling: sauté the garlic and onion in the butter. Soak the spinach and add; season, cover and let the spinach wilt. Uncover and reduce the liquid; allow to cool. Mix in the Gruyère and breadcrumbs.
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3 Spread the filling on the meat; roll together and tie with twine or skewer with toothpicks.
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4 Sear the meat rolls in hot butter for about 3 mins. and remove from the pan. Deglaze the frying juice with the wine and reduce a little. Pour in the stock, bring to the boil and season. Add the meat rolls and allow to simmer for 5-8 minutes on a low heat without boiling. Serve the cheese and spinach meat rolls together with the sauce on warmed plates. Garnish.
Bon
Appétit
Appétit
