AMC Premium

Veal roulades

Category Main courses

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  • 1h
  1. 4 thin veal roulades (approx. 150 g each)
  2. salt, pepper
  3. 2 onions
  4. 1 clove of garlic
  5. 50 g pickled, grilled bell peppers
  6. 2 ts capers
  7. 1 twig rosemary
  8. 2 twigs thyme
  9. 150 g veal sausage meat
  10. 3 tbs crème fraîche
  11. 125 g white wine
  12. 125 ml beef broth
  13. as desired sauce thickener

1. Tenderize the schnitzel flat, season with salt and pepper.

2. Peel the onions and garlic. Finely chop half of the onions, bell pepper and capers together with the rosemary and thyme leaves.

3. Stir in the sausage meat and half of the crème fraîche. Spread on the schnitzel, roll up and fix with toothpicks.

4. Finely dice the rest of the onion and garlic. Heat the pot on highest level up to the roasting window, switch to a low level, roast the roulades on all sides and season with salt and pepper. Roast briefly the onion and garlic, deglaze with white wine and broth.

5. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 30 minutes in the vegetable area.

6. Remove the veal roulades, reduce the sauce a little, stir in the rest of the crème fraîche, lightly bind as desired and season to taste.

This recipe has been tested and approved by AMC.

Feedback on the recipe

We are looking forward to your experiences, suggestions and wishes.

Cooking method

Roasting without added fat

Cooking without added water

Vegetable window

suitable for controlled coooking

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