Veal Involtini, Olives, Oka and Serrano Ham | Quebec veal
Preheat the oven to 175°C (350°F). For each cutlet, season with salt and pepper, then spread one side with tapenade. Place a slice of Oka cheese, then roll up the cutlets to make bundles, then roll...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veauduquebec.com.
Ingredients
- 6 well flattened Quebec Veal cutlets
- 80 ml (1/3 cup) homemade or store-bought olive tapenade
- 6 slices of raclette Oka cheese
- 6 slices of serrano ham
- 30 ml (2 tbsp) olive oil
- 480 ml good quality store-bought tomato sauce (I use Favuzzi)
- 125 ml (1/2 cup) of water
- 80 ml (1/3 cup) fresh basil and oregano, chopped
- Salt and ground pepper
More Like This
Sicilian Involtini - Veal – Discover Delicious
veal.org
Veal involtinis with white ham and Comté cheese | Pays Thionvillois tourist office
thionvilletourisme.co.uk
Veal involtini – Food & Home Magazine
foodandhome.co.za
Veal Involtini with Prosciutto and Smoked Cheese | MaMaBlip
mamablip.com
Veal Cutlets with Oka Cheese and Apple Sauce | Quebec Veal
veauduquebec.com
Viennese-Style Veal Cutlets | Quebec Veal
veauduquebec.com
Veal Rolls with Fontina Cheese | Quebec Veal
veauduquebec.com
Veal Cutlets Parmigiana, Pancetta and Tomato Confit Sauce | Quebec Veal
veauduquebec.com