Stuffed veal escalopes with wine sauce

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Cover the rice and cook it in boiling salted water at low heat for about 15 minutes. In the meantime drain the mozzarella. Wash and clean the tomatoes. Cut mozzarella and tomatoes into 8 slices each. Season veal escalope with salt and pepper. Cover one half of each veal cutlet with 1 mozzarella and tomato slice and 3 basil leaves.

2. 2

   Fold the other half of the veal escalope over it and pin it with a wooden skewer. Peel garlic and chop finely. Pluck parsley leaves from the stalks, wash, dab dry and chop finely. Remove rice from the stove and drain if necessary. Mix rice with parsley and put aside covered. Heat the oil in a pan. Fry the meat for about 2 minutes on each side over medium heat. Remove and keep warm. Sauté garlic in frying fat. Deglaze with wine and boil down for about 5 minutes. Add stock, bring to the boil and stir in sauce thickener. Bring to the boil again and simmer for about 1 minute.

3. 3

   Remove and keep warm. Sauté garlic in frying fat. Deglaze with wine and boil down for about 5 minutes. Add stock, bring to the boil and stir in sauce thickener. Bring to the boil again and simmer for about 1 minute. Remove wooden skewers. Arrange veal cutlets, sauce and rice on plates. Serve garnished with basil

Nutrition Facts

KCAL
540 kcal

CARBS
46 g

FATS
14 g

PROTEINS
51 g