Veal roulades with peas and mushrooms

Name: Veal roulades with peas and mushrooms
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Stem(s) Parsley; 2 Shallots; 1 Garlic clove; 250 g Veal mince; 1 egg (size M); 50 g Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Veal escalope; 3 TABLESPOONS Oil; 250 ml Vegetable broth; 100 ml White wine; 150 g Mushrooms; 100 g frozen peas; 1-2 TABLESPOONS Sauce thickener; 7-10 Tbsp Sugar; 7-10 Tbsp Cling film; 7-10 Tbsp Kitchen yarn

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Stem(s) Parsley
2 Shallots
1 Garlic clove
250 g Veal mince
1 egg (size M)
50 g Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Veal escalope
3 TABLESPOONS Oil
250 ml Vegetable broth
100 ml White wine
150 g Mushrooms
100 g frozen peas
1-2 TABLESPOONS Sauce thickener
7-10 Tbsp Sugar
7-10 Tbsp Cling film
7-10 Tbsp Kitchen yarn

Directions

1
Wash parsley, shake dry and chop finely. Peel shallots and garlic and chop finely. Knead shallots, garlic, minced meat, egg, parsley and breadcrumbs, season with salt and pepper.
2
Cut veal escalope in half and beat flat between 2 layers of foil. Season with salt and pepper. Place the filling on 1 end of each escalope and roll up. Tie the roulades with kitchen string, but do not wrap them too tightly.
3
Season with salt and pepper.
4
Heat 1 tablespoon of oil in a frying pan and fry the roulades in it for about 5 minutes. Add stock and white wine and braise covered for 35-45 minutes.
5
Clean and wash the mushrooms and cut them into quarters or halves depending on size. Heat 2 tablespoons of oil in a frying pan. Fry the mushrooms for 5-6 minutes. Add peas about 2 minutes before the end of the cooking time, season with salt and pepper.
6
Take roulades out of the roaster. Thicken the sauce with sauce thickener and season to taste with salt, pepper and 1 pinch of sugar. Arrange roulades and vegetables on plates and drizzle with sauce.