Veal Cutlets Stuffed with Mozzarella on Pesto Pasta

Pasta dishes are always a good idea!

Veal cutlets: Peel and finely dice the shallots and garlic. Drain and dry the mozzarella, cut in half lengthwise and cut the halves into 4 on-the-spot pieces each. Gently flatten the veal cutlets between two sheets of cling film with a flattener (2-3 mm thin, 18×15 cm in size). Season the meat with salt and pepper. Place a slice of ham on each piece of meat and place 1 piece of mozzarella on each end of the roulade. Gently wrap both long sides of the meat slice, then roll up from the wide side to form a roulade. Tuck in place with a skewer.

Heat the olive oil in a frying pan. Sear the roulades in it over medium heat on all sides, seasoning with salt and pepper. When the meat is browned on all sides, remove from the frying pan. Add shallots and garlic to the same skillet and sauté. Add the paradeis pulp and sauté briefly. Repeat adding the veal roulades to the frying pan, pour in the strained paradeis, add white wine and cook well. Add rosemary and thyme, season with salt and pepper and steam with the lid closed for 6-8 min.

Pesto pasta: For the pesto, put the washed dried basil leaves with the oil, garlic and pine nuts in a mixing glass form and grind everything together. At the end add the Parmesan, blend repeatedly and season with salt and freshly ground pepper.

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