Veal Roulades with Chanterelle Stuffing

Try this delicious pasta dish:

Carefully pat veal cutlets between foil. Place the ham on top of the escalopes.

For the filling, sauté chanterelle in olive oil with onion until the liquid has evaporated.

Add arugula and mix with a little bit of creme fraiche until smooth.

Spread the slightly cooled stuffing on the ham. Roll up and fix with a roulade clamp or a pork net.

Fry the roulades in hot olive oil and then remove from the frying pan. Pour Madeira wine and beef broth over roasting residue.

Add roulades repeatedly and steam for 15 minutes with the lid half-open until soft. Remove the soft roulades and refine the sauce with a little crem fraiche. If necessary, season with salt and pepper and add garden herbs.

Cut the roulades into slices and serve with the sauce.

This goes very well with ribbon noodles and vegetables.

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