Stuffed veal roulades

Ingredients for 4 servings:

• 2 spring onions
• 2 garlic cloves
• ½ bunch basil
• 1 sprig(s) mint, fresh
• ½ lemon(s), untreated
• 1 tbsp green olives, pitted
• 100 g blue cheese
• 2 tbsp breadcrumbs
• 4 thin veal escalopes or turkey escalopes
• Salt and pepper from the mill
• 2 tbsp olive oil
• 50 ml veal stock
• 50 ml white wine
• 2 tomatoes
• 2 tbsp mascarpone
• 50 ml water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and trim the spring onions and cut into thin rings. Peel and finely chop the garlic. Wash and finely chop the herbs. Wash the lemon, finely grate the zest, and squeeze out the juice. Finely chop the olives. Mix all these ingredients together with the blue cheese and breadcrumbs and knead with a fork. Flatten the meat slightly with the heel of your hand. Spread each schnitzel with the cheese mixture, roll it up, secure it with toothpicks, and season with salt and pepper. Heat the oil and brown the roulades all over. Pour in the veal stock, wine, 1 tablespoon of lemon juice, and 50 ml of water. Cover and simmer over low heat for about 10 minutes. Wash and finely dice the tomatoes. Remove the roulades from the sauce and keep warm. Add the tomatoes and mascarpone to the sauce, reduce slightly, and season to taste. Serve with the roulades.