Stuffed veal rolls with Gouda fenugreek cheese

Main Courses
Young Cheese
4 pers
35 min

Enjoy these delicious veal rolls with Gouda fenugreek cheese, bacon and a tasty sauce. A surprising dish for any occasion. Serve with mashed potatoes and snow peas for a complete meal.

Ingredients

Persons-+

4slice of Gouda fenugreek cheese

4 thin veal cutlets (unbreaded)
salt and pepper
8 bacon slices
1 shallots or onion, chopped
1 clove of garlic, peeled and pressed
3 tablespoons of olive oil

100ml red port

2,5 ml poultry stock or broth
25 grams of cold butter
cocktail sticks

Preparation

Preheat the oven to 180 °C.

Sprinkle the meat with salt and pepper and top each schnitzel with 2 slices of bacon and 1 slice of Gouda fenugreek cheese.

Fry the shallots and garlic in a little olive oil. Let the mixture cool slightly. Spread this over the cheese.

Roll up the meat rolls tightly and secure with a skewer.

Fry them until golden brown in olive oil.

Cook them in a baking dish in the oven for 15 minutes.

Deglaze the cooking liquid with port and add poultry stock. Reduce to 1/3.

Bind the sauce by whisking in flakes of cold butter.

Serve with mashed potatoes and snow peas.

Ingredients

Persons-+

4slice of Gouda fenugreek cheese

4 thin veal cutlets (unbreaded)

salt and pepper

8 bacon slices

1 shallots or onion, chopped

1 clove of garlic, peeled and pressed

3 tablespoons of olive oil

100ml red port

2,5 ml poultry stock or broth

25 grams of cold butter

cocktail sticks

Stuffed veal rolls with Gouda fenugreek cheese

Ingredients

Preparation

Making stuffed veal rolls

Ingredients

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