Veal and Cheese Roulades with Zucchini and Strawberry Gratin

Mix eggs with milk, whipped cream and garlic, season with salt, pepper and nutmeg (freshly grated). Peel the potatoes and cut them together with the zucchini into 0.5 cm thick slices. Arrange the slices in alternating layers in an ovenproof dish greased with clarified butter. Pour the egg-milk mixture over them and sprinkle with the grated Allgäuer Emmentaler. Bake in a heated oven at 180 degrees for about forty minutes until the cheese is golden.

Clean the mushrooms with a vegetable brush, remove the skin from the onion and finely dice both. Heat half of the clarified butter in a frying pan and fry the onions and mushrooms for two to three minutes. Stir the parsley and camenbert into the mushrooms and season with salt and pepper.

Divide mushroom vegetables evenly among veal cutlets, roll up and pin with roulade skewers. Season the meat rolls with salt and pepper and brown on all sides over medium heat in a frying pan heated with the remaining clarified butter. Roast with the lid closed for about six to eight more minutes until the meat is cooked and the cheese is melted.

Arrange the veal and cheese roulades together with the zucchini and strawberry gratin and bring to the table with the gravy.

Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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