Veal Cutlets Stuffed with Mozzarella on Pesto Pasta

Pasta dishes are always a good idea!

Tenderly pound the veal cutlets between two sheets of cling film with a flattener – two to three mm thin, 18x15cm 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 slice of meat and 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. Add rosemary and thyme, put the veal roulades again in the frying pan, fill up with the strained paradeis, add white wine, season with salt and pepper and steam for six to eight minutes with the lid closed.

Arrange the pesto pasta (see sep. recipe) in the middle of the plates. Cut the veal escalopes diagonally, place them on the pasta and pour the paradeiser sauce over them. Sprinkle Parmesan shavings on top and garnish with a basil leaf.

(*) if necessary cut the cutlets in butterfly cut.

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