Stuffed veal cutlet with spinach-pepper-vegetables

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash parsley, shake dry and, except for something to garnish, pluck leaves from the stalks and chop. Clean and wash the peppers, dice 1 1/2 coarsely, 1/2 finely. Mix parsley, fine paprika cubes, breadcrumbs and cream cheese, season with a little salt and pepper. Roughly pluck the ham

2. 2

   Wash the meat, dab dry, cut in half or in thirds crosswise depending on the size, and tap the meat between 2 layers of foil to make it slightly flatter. Season with salt and pepper. Spread the schnitzel with the cream cheese mixture, cover each with a little ham and roll up into small roulades, fix with toothpicks

3. 3

   Spinach clean, wash, pluck smaller. Peel and dice garlic and onion. Heat 2 tablespoons of oil in a large pot. Fry the onion, coarse paprika cubes and garlic in it until transparent, turning them over. Add the spinach and 200 ml stock, fry for 4-5 minutes while turning until the spinach has completely collapsed. Season spinach with salt, pepper and nutmeg

4. 4

   Heat 1 tablespoon of oil in a frying pan. Fry the rolls in it for 4-5 minutes. Cover the rolls and fry them for about 8 minutes, take them out and keep them warm. Add 250 ml broth and milk, bring to the boil, thicken with sauce thickener, stir in mustard, season to taste with salt, pepper and a little sugar. Arrange rolls, spinach vegetables and sauce on plates. Garnish with parsley. Roasted brown bread tastes good with it

Nutrition Facts

KCAL
460 kcal

CARBS
14 g

FATS
20 g

PROTEINS
52 g