Veal escalopes stuffed with chanterelles

Preparation time: cca. 20 minutes (plus frying and cooking time)
Per portion: cca. 405 kcal / 1701 kJ
37 g P, 20 g F, 6 g CH

INGREDIENTS (serves 4)

  • 125 g sausage meat
  • 30 g chanterelles (jar)
  • 100 ml beef stock
  • salt
  • pepper
  • 8 small veal escalopes
  • 3 tbsp clarified butter
  • 1 onion
  • 1 tbsp flour
  • 150 ml veal stock
  • 1 bouquet garni

PREPARATION

  1. Place the sausage meat in a bowl and break up. Chop the chanterelles. Combine the sausage meat with chanterelles, the liquid from the jar and beef stock. Stir well, then add salt and pepper to taste.
  2. Rinse and pat dry the veal escalopes, then flatten and season. Spread with a thin layer of sausage meat, roll up and secure with wooden sticks.
  3. Melt the clarified butter in a pan, and fry the veal rolls well on all sides. Peel the onion, cut into dices, and add to the pan. Dust over the flour, then pour over the veal stock and stir well. Rinse and shake dry the bouquet garni. Add to the pan, cover and simmer for cca. 35 minutes. Pour over more stock if necessary. Serve with vegetable rice.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.

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