Veal cutlet and courgette rolls with braised cherry tomatoes and rice

Name: Veal cutlet and courgette rolls with braised cherry tomatoes and rice
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 40 g Long grain rice; 7-10 Tbsp Salt; 1 (100 g) thin escalope of veal; 1 tsp (8 g) Tomato paste; 2 (30 g each) long slices of zucchini; 7-10 Tbsp Pepper; 1/2 tsp (3 g) Oil; 100 ml Veal stock; 50 g cherry tomatoes; 1 tablespoon (10 g) O; 7-10 Tbsp Basil; 7-10 Tbsp wooden skewers

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

40 g Long grain rice
7-10 Tbsp Salt
1 (100 g) thin escalope of veal
1 tsp (8 g) Tomato paste
2 (30 g each) long slices of zucchini
7-10 Tbsp Pepper
1/2 tsp (3 g) Oil
100 ml Veal stock
50 g cherry tomatoes
1 tablespoon (10 g) O
7-10 Tbsp Basil
7-10 Tbsp wooden skewers

Directions

1
Prepare rice in boiling salted water according to package instructions. Wash the meat and pat dry. Spread with tomato paste and cover with slices of zucchini. Season with salt and pepper.
2
Roll up the meat firmly and pin it with a wooden skewer. Heat oil in a coated pan. Brown the rolls in it all around and deglaze with veal stock. Cook the rolls for about 10 minutes while turning.
3
Wash the tomatoes and braise them in the stock for about 5 minutes. Remove the rolls and tomatoes from the stock. Stir in olive tapenade and bring to the boil again. Drain rice and arrange on a plate with sauce, veal rolls and braised tomatoes.
4
Garnish with basil.