Veal roulades with herb and mozzarella filling

Ingredients for 4 servings:

• 4 large veal escalopes (veal roulades), thin
• 1 bunch of parsley
• 1 bunch of basil
• 2 balls of mozzarella
• 50 g bacon, diced
• 2 tbsp pine nuts, more if desired
• 2 garlic cloves
• 3 tbsp olive oil
• 1 tbsp lemon peel, untreated, grated
• 3 tbsp butter or Cremefine
• 250 ml white wine or meat broth or veal stock from the jar
• some salt and pepper from the mill
• some flour for dusting

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

A delicious, unusual change from the traditional roulade

I always top the roulades with a lot of filling; if you don’t like so much filling, you can use half the listed ingredients or make more roulades. Wash the herbs, shake them dry, and chop them finely. Dice the mozzarella and place them in a bowl with the herbs. Cut the bacon (without the rind, if using whole) into tiny cubes. Briefly toast the pine nuts in a dry pan until fragrant, then immediately add them to the mozzarella. Add the bacon to the pine nut pan, return it to the stovetop, and fry the bacon over medium heat. Peel and finely chop the garlic. Add it to the pan with the oil and fry briefly. Now add the contents of the pan to the mozzarella and mix everything thoroughly. Season with lemon zest, salt, and pepper. Spread the veal escalopes on a large board, cover with cling film, and pound them firmly to ensure they are really thin (I have the butcher cut the roulades for me, so I don’t have to pound them anymore). Then fill the roulades with the filling and roll them up. Secure them with wooden skewers and dust with flour. Melt the butter in a saucepan with a lid. Brown the meat rolls on all sides over medium heat. Season with salt and pepper, and add wine, broth, or stock. Cover the pan and let the rolls simmer over low heat for about 20-30 minutes. Remove the roulades and keep them warm, covered. Let the sauce simmer vigorously for a short time, thinning with water if necessary and seasoning with broth to taste. I always make small dumplings and garnish with lemon zest and parsley, as otherwise it’s very monochromatic. Green tagliatelle also goes well with it.