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Veal Rouladen With Ham And Cheese

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2 thin 6-oz (175 g) veal cutlets
4 paper-thin slices prosciutto
4 small slices pecorino cheese
1 clove garlic
2 tbsp (30 ml) chopped fresh parsley
2 tbsp (30 ml) vegetable oil, divided
Salt and freshly ground pepper
12 fresh basil leaves
¼ cup (50 ml) dry white wine
¼ cup (50 ml) vegetable stock
2 tbsp (30 ml/30 g) crème fraîche or sour cream


Serves: 2


Using a meat hammer, tenderize and flatten the veal. Cut the pieces in two. Cover each piece with a slice of prosciutto and a slice of pecorino.

Chop the garlic and pound with the parsley and 1 tbsp (15 ml) of the oil in a mortar to form a thick paste. Lightly season with salt and pepper.

Spread the paste over the cheese, then place 2 basil leaves on top. Roll and fasten with toothpicks.

Heat the remaining 1 tbsp (15 ml) of oil in a skillet (frying pan) and fry the rouladen on medium heat until golden. Pour in wine and stock. Cook, covered, on low heat for 10 minutes. Stir in the crème fraîche and season with salt and pepper. Arrange the rouladen and sauce on warm plates. Garnish with remaining basil and serve. (Brown rice goes well with this dish)

TIP:- Instead of using veal, you can prepare the rouladen with turkey.

Per serving:- approx. 643 calories 58 g protein, 43 g fat, 5 g carbohydrates

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