Introduction : Tastes equally very good with turkey escalopes! Preparation : Lightly pound the veal cutlets and season with iodized salt and freshly ground pepper. Clean, rinse or peel and cut the soup vegetables. Rinse the tomatoes, remove the seeds and cut the flesh into small cubes.
Clean the mushrooms and chop them. Rinse, dry and cut the kitchen herbs. Mix the mushrooms and herbs with the cream cheese.
Spread this filling evenly over the veal cutlets, roll up and tie.
Rub a coated frying pan with oil and brown the roulades in it. Add the finely chopped soup vegetables and the tomatoes and fry briefly. Fill up with all the clear soup.
Add the bay leaf spice and the peppercorns, bring to the boil and simmer on a low heat for about 25 minutes.
Remove the roulades and strain the sauce through a sieve. Refine the sauce with a little whipped cream or low-fat coffee milk and season to taste. Remove the strings from the roulades and serve the roulades with the sauce.
Serve with pasta or potatoes.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!