Veal Roulades with Tomatoes in White Wine Sauce

Pasta dishes are just always delicious!

Knead the flour and one third of the butter into a ball and place in the freezer. Place the veal medallions between two freezer bags. Using a plating tool (or a flat, heavy object), pound the medallions 3 mm thin. Pluck the leaves from two bunches of basil and chop finely. Peel and finely chop the garlic and mix with the basil.

Lay out the meat slices on the surface, season with salt, season with pepper and brush with the mustard. Sprinkle with the basil-garlic mixture and roll up into tight roulades, wrapping the sides a bit. Pin each roll with a toothpick.

Heat oil and remaining butter in a large lidded skillet. Season the rolls with salt and pepper and fry in the hot fat until golden brown all over. Add the white wine and cook until thick. Then extinguish with stock, let it boil once and steam with the lid closed at medium heat for half an hour, turning the roulades to the other side more often.

Remove the stem from the tomatoes, blanch them briefly in boiling water, rinse, skin, remove the seeds and cut them into large pieces. Cut the black olives in wedges from their stones.

Remove the roulades from the frying pan after they are cooked. Coarsely chop the flour butter, stir it into the sauce and make 2-3 min. Season with salt, pepper and a pinch of sugar. R

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