Veal Rolls with Sage and Bacon

Rating: 3.75 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Coarsely chop 4 sage leaves. In a baking bowl, knead well emmental, minced veal, egg yolk with the sage leaves. Season with pepper and salt.

Cover veal cutlets with plastic wrap and pat tenderly flat. Spread the filling evenly on top and roll the veal cutlets into roulades. Place 2 sage leaves on each veal roulade with 1 bacon slice wrapped around each, lightly flour and pin with toothpicks.

Heat canola oil in a roasting pan. Sear veal roulades on all sides, add wine and veal stock, simmer over medium heat for about 20 minutes. Remove the veal roulades, keep warm.

Cook the sauce until creamy.

Serve with pasta and cherry tomatoes tossed in canola oil.

Our tip: Use bacon with a fine, smoky note!

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