Veal rolls with Parma ham and zucchini in white wine sauce

Name: Veal rolls with Parma ham and zucchini in white wine sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 6 Veal cutlet (approx. 100 g each); 1 (approx. 150 g) Courgette; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 12 discs Parma ham; 250 g Wild rice mixture; 2 TABLESPOONS Oil; 500 g Carrots; 2 TABLESPOONS Butter; 200 ml Vegetable broth (instant); 7-10 Tbsp Sugar; 200 ml dry white wine; 500 ml Beef bouillon (instant); 125 g Fresh cream; 1-2 TEASPOONS sauce thickener; 3-4 Stem(s) Parsley; 12 wooden skewers

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

6 Veal cutlet (approx. 100 g each)
1 (approx. 150 g) Courgette
7-10 Tbsp Salt
7-10 Tbsp Pepper
12 discs Parma ham
250 g Wild rice mixture
2 TABLESPOONS Oil
500 g Carrots
2 TABLESPOONS Butter
200 ml Vegetable broth (instant)
7-10 Tbsp Sugar
200 ml dry white wine
500 ml Beef bouillon (instant)
125 g Fresh cream
1-2 TEASPOONS sauce thickener
3-4 Stem(s) Parsley
12 wooden skewers

Directions

1
Wash the meat, dab dry, tap flatter and halve. Wash zucchini, grate dry, clean and cut lengthwise into 12 thin slices. Season cutlets with salt and pepper and cover each cutlet with a slice of courgette and ham.
2
Roll up the meat and fix it with wooden skewers. Prepare rice in boiling salted water according to package instructions. Heat 2 tablespoons of oil in a frying pan and fry the veal rolls for 5-6 minutes while turning them.
3
Peel and wash the carrots and cut them into equal pieces. Heat 2 tablespoons of butter in a saucepan, add carrots and toss. Add vegetable stock and simmer for 3-4 minutes, season with salt, pepper and sugar.
4
Remove the rolls from the pan and keep warm. Deglaze frying fat with white wine, add bouillon and reduce by half. Add crème fraîche, season to taste with salt, pepper and sugar. If necessary, thicken with sauce thickener.
5
Drain the carrots. Wash parsley, shake dry and chop except for something to garnish. Add to the carrots. Arrange meat with sauce, carrots and rice. Garnish with parsley.