Veal roulades with basil pesto

Ingredients for 4 servings:

• 4 m.-sized veal roulade(s), from the topside
• 8 tsp pesto (basil pesto) from the jar
• 8 slices of Parma ham
• 8 tomatoes, dried in oil
• 8 tsp Parmesan
• salt and pepper
• olive oil
• e.g. broth or veal stock
• e.g. cream or crème fraîche

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Lay out the veal and pound it flat. Season the meat with salt (just a little) and pepper. Spread with pesto. Then place two slices of Parma ham on top and two sun-dried tomatoes on the end. Sprinkle with Parmesan cheese. Roll everything up and secure. Heat the olive oil in a pan, add the roulades, and sear until crispy. Pour over the broth or veal stock. Let the roulades simmer for about 20 minutes. Finally, add a little cream or crème fraîche, or the low-calorie versions are fine. Serve with tomato salad, beans, or ratatouille, as desired. Pasta or ciabatta would also be good.