Rolled veal cutlets with chorizo and manchego

Name: Rolled veal cutlets with chorizo and manchego
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Sheep's milk hard cheese (Manchego or Etorki); 8 thin veal cutlets (à approx. 75 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Chilli powder; 16 thin slices of coarse chorizo sausage; 4 TABLESPOONS Oil; 200 ml dry white wine; 2 TABLESPOONS Balsamic vinegar; 200 g Rocket; 7-10 Tbsp wooden skewers

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Sheep's milk hard cheese (Manchego or Etorki)
8 thin veal cutlets (à approx. 75 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Chilli powder
16 thin slices of coarse chorizo sausage
4 TABLESPOONS Oil
200 ml dry white wine
2 TABLESPOONS Balsamic vinegar
200 g Rocket
7-10 Tbsp wooden skewers

Directions

1
Cut cheese into shavings. If necessary, beat the cutlets flatter between 2 layers of cling film, season with salt, pepper and chilli. First spread the chorizo, then the cheese on the escalopes. Carefully roll up the schnitzel and fix with wooden skewers
2
Heat 2 tablespoons of oil in a frying pan. Fry the schnitzel rolls for 8-10 minutes. Remove and keep warm. Pour wine into the pan and loosen the frying set with it
3
Season the vinegar with salt and pepper, fold in 2 tablespoons of oil. Add rocket and mix. Arrange schnitzel with some sauce and the rocket on plates