Veal rolls with cream cheese filling

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean, wash and drain the spinach. Then blanch in salt water and rinse in cold water. Spread the spinach on a kitchen towel. Wash the veal cutlets, dab dry and season with salt and pepper.

2. 2

   Spread thinly with cream cheese. Spread the spinach on top. Spread with cream cheese again, roll up and pin with wooden skewers. Peel and roughly dice the onion. Dust the rolls with flour.

3. 3

   Heat the oil in a pan and fry the rolls in it all around. Add the onion and fry. Deglaze with approx. 300 ml water and let it braise for approx. 30 minutes. In the meantime drain the chestnuts.

4. 4

   Put 12 chestnuts aside. Add the remaining chestnuts to the rolls and braise them. Divide broccoli into small florets, wash and cook in boiling salted water for about 5 minutes. Keep the rolls warm and pour the stock through a sieve into a pot.

5. 5

   Bring the stock to the boil. Stir starch with 1 tablespoon of water until smooth and thicken the brew. Season with salt and pepper. Warm up the remaining chestnuts in the sauce. Veal rolls cut open

6. 6

   Garnish with rosemary.

Nutrition Facts

KCAL
600 kcal

CARBS
47 g

FATS
42 g

PROTEINS
39 g