Veal Roulade “Ticino

Cut the onion into rings, season the veal cutlets with salt and pepper. Spread some of the mushrooms and the onions on the cutlets. Roll up, tie and fry all around in butter. Pour some water and red wine, add the rest of the mushrooms and cook the meat. Remove the roulades from the pan and keep warm. Mix flour with sour cream until smooth, thicken the sauce with it, season to taste and whisk with a hand blender. Pour over the roulades and sprinkle with parsley.

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