Swabian veal birds

Ingredients for 4 servings:

• 4 large veal escalopes
• 4 slice(s) ham, lightly smoked
• 4 eggs, hard-boiled
• salt and pepper,
• 1 onion(s)
• Oil or butter for frying
• possibly sauce thickener

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Family recipe

Wash the veal escalopes, pat dry, and flatten slightly if desired. Season both sides with salt and pepper. Place a slice of ham on each escalope, then place the boiled and peeled egg on top. Roll the whole thing up and wrap it tightly with string, from one end to the other. Brown the veal birds well on all sides in a roasting pan in a little fat. Just before the end, add the quartered onion and fry briefly. Deglaze with water and braise for about 60 minutes, until the veal birds are tender. Purée the sauce; the onions will thicken it slightly, and season with salt and pepper. Thicken with a sauce thickener, if desired. Spätzle goes well with this dish. If using AMC pots, brown the veal birds without any fat on all sides. Deglaze with a little water and place the Secuquick lid on top. Turbo cook the veal birds for about 20 minutes. Release the pressure from the lid, thicken the sauce, season to taste, and bring to the boil again.