Stuffed veal escalopes with tomatoes and sherry

Preparation time: cca. 15 minutes (plus frying and cooking time)
Per portion: cca. 355 kcal / 1491 kJ
33 g P, 6 g F, 37 g CH


  • 4 thin veal escalopes
  • salt
  • pepper
  • 4 slices Parma ham
  • 8 basil leaves
  • 2 tbsp olive oil
  • 2 shallots
  • 370 g chopped tomatoes, canned
  • 5 tbsp sherry
  • sugar


  1. Rinse and pat dry the veal escalopes, season with salt and pepper and put 1 slice of Parma ham on each one. Rinse and pat dry the basil leaves and put 2 on each escalope. Roll up the escalopes and secure.
  2. Heat the olive oil in a pan and fry the escalopes. Peel and chop the shallots and sauté in the pan for 2 minutes. Add the chopped tomatoes, then cover and simmer for cca. 15 minutes.
  3. Pour in the sherry and continue simmering. Add salt, pepper, and sugar to taste. Serve with tagliatelle.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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