Spread the veal cutlets on a surface, cover each with a slice of ham, roll each into a parcel and attach with a wooden stick. Fry the roulades in the hot butter fat. Mix vinegar and wine and extinguish the roulades with it. Season with salt and pepper. Cover the pan and cook on low heat for about 15 minutes until tender. Before serving, season the sauce with whipped cream and paradeis pulp.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!