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Italian Veal Olives

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Ingredients
  Veal escalopes 4
  Dolcelatte cheese 4 Ounce (100 Gram)
  Single cream 2 Tablespoon
  Salt To Taste
  Ground black pepper To Taste
  Courgettes 4 Small, sliced
  Spring onions 2 , chopped
  Olive oil 2 Tablespoon
  Plain flour 2 Tablespoon
  Dry white wine 4 Tablespoon
For garnish
  Black olives 100 Gram (4 Ounce)
  Parsley 2 Tablespoon, chopped
  Tomatoes 2
Directions

GETTING READY
1) Beat the veal escalopes between two greaseproof paper sheets very thinly.

MAKING
2) In a bowl, combine the cheese, cream, salt, freshly ground black pepper to taste and basil, if used together.
3) Spread the mixture over the veal escalopes, then roll up, secure with wooden picks and refrigerate.
4) Dredge the veal rolls thoroughly with the flour.
5) In a wok, brown the veal rolls in hot oil, remove with a slotted spoon and keep aside.
6) Lightly toss the courgettes in the oil, then stir in the spring onions and wine.
7) Place the veal rolls on top, cover the wok and simmer for 15 minutes.

SERVING
8) Garnish with the olives, parsley and tomatoes, serve the Italian Veal Olives immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Veal
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
50 Minutes
Servings: 
4

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