Veal rolls with salad

Name: Veal rolls with salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Spring onions; 1/2 bunch flat leaf parsley; 8 thin veal cutlets (à approx. 80 g); 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Flour for turning; 2 tablespoons (10 g each) Oil; 150 ml dry white wine or veal stock; 200 ml Veal stock (glass); 250 g mixed leaf salad (e.g. rocket or pickled salad); 2 TABLESPOONS Vinegar; 125 g Baguette; 7-10 Tbsp Lemon juice; 7-10 Tbsp Organic Lemon; 7-10 Tbsp wooden skewers

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Spring onions
1/2 bunch flat leaf parsley
8 thin veal cutlets (à approx. 80 g)
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
2 TABLESPOONS Flour for turning
2 tablespoons (10 g each) Oil
150 ml dry white wine or veal stock
200 ml Veal stock (glass)
250 g mixed leaf salad (e.g. rocket or pickled salad)
2 TABLESPOONS Vinegar
125 g Baguette
7-10 Tbsp Lemon juice
7-10 Tbsp Organic Lemon
7-10 Tbsp wooden skewers

Directions

1
Clean and wash spring onions and cut into fine rings. Wash and chop the parsley. Mix both.
2
Dab schnitzel dry, season with salt and pepper. Spread the onion mixture on top. Roll up cutlets and pin them.
3
Turn the meat rolls in flour. Heat 1 tablespoon of oil. Brown the rolls in it all around. Add wine and stock. Bring everything to the boil, cover and stew for about 10 minutes.
4
Clean and wash the salad and tear it into pieces. Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 1 tablespoon of oil. Mix with salad. Cut baguette into slices. Season to taste. Arrange everything.