Veal rolls with bacon and sage

Recipe from: 3/1/1998 12:00:00 AM
Ingredients 14
Servings 1
Minutes 30 min


Serving Change
  • 300
    cleaned chicken livers, chopped
  • 150
    onion, finely chopped
  • oil for frying
  • salt and freshly ground black pepper
  • 2
    cloves garlic, crushed
  • 45
    grated Parmesan cheese
  • 15
    chopped fresh parsley
  • 125
    smooth cottage cheese
  • 12
    small veal or beef schnitzels
  • 12
    thin bacon rashers
  • 16
    sage leaves
  • 200
    vegetable stock
  • 125
    white wine
  • 125


30 min
Fry the onion and chicken livers together in a little oil and season with salt, pepper and garlic. Remove mixture from the heat and leave to cool, then mix in Parmesan, parsley and cottage cheese. Spread the filling evenly on the schnitzels then roll up tightly. Wrap the bacon rashers around the meat and place a sage leaf on each. Secure with a toothpick. Fry the rolls slowly in a little oil, the pour on the wine and stock. Cook covered over a medium heat for about 30 minutes. Remove rolls from the pan and remove toothpicks. Pour the cream into the pan juices and cook until the sauce is creamy. Just before serving, cut the rest of the sage leaves into thin strips and mix into the sauce. Serve the veal rolls and sauce with a side salad or vegetables. Serves: 4-6

Read more on: beef


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