Veal roulades with sage (diabetics)

Name: Veal roulades with sage (diabetics)
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 7-10 Tbsp ingredients; 2 thin pork cutlets (approx. 85 g each); 1-2 stem(s) Sage; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 discs Bacon; 1 TABLESPOON Oil; 1 knife tip granular broth (instant); 1 pinch Saffron; 40 g ribbon noodles (white or green); 1/2 untreated lemon; 7-10 Tbsp vegetable binder

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

7-10 Tbsp ingredients
2 thin pork cutlets (approx. 85 g each)
1-2 stem(s) Sage
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 discs Bacon
1 TABLESPOON Oil
1 knife tip granular broth (instant)
1 pinch Saffron
40 g ribbon noodles (white or green)
1/2 untreated lemon
7-10 Tbsp vegetable binder

Directions

1
Wash the meat, dab dry and pat flat if necessary. Wash the sage and pluck it from the stalks. Season cutlets. Cover with bacon and sage. Roll up cutlets and pin them.
2
Heat oil. Brown the roulades in it all around. Deglaze with 1/8 litre water, bring to the boil. Stir in broth and possibly saffron and braise covered for 8-10 minutes. Cook the pasta in boiling salted water for about 10 minutes. Wash lemon thoroughly and cut into slices. Remove the roulades from the stock. Bring the roast stock to the boil and thicken. Add lemon slices and simmer for about 2 minutes. Season sauce with salt and pepper.
3
Remove the roulades from the stock. Bring the roast stock to the boil and thicken. Add lemon slices and simmer for about 2 minutes. Season sauce with salt and pepper. Heat the roulades in the sauce. Drain the noodles. Arrange the roulades on a plate