Veal rolls with prosciutto and sage | Women's Weekly Food
Delightful veal rolls stuffed with prosciutto and sage, perfect for a special dinner. Serves 4 in under 2 hours.
Ingredients
- 4 slice prosciutto (60g), halved crossways
- 8 veal schnitzels (800g)
- 8 slice swiss cheese (170g)
- 8 fresh sage leaves
- 2 tablespoon olive oil
- 1 onion (150g), chopped finely
- 2 clove garlic, crushed
- 4 drained anchovy fillets, chopped finely
- 1/4 cup (60ml) dry white wine
- 1 1/2 cup (375ml) beef stock
- 2 x 410g cans crushed tomatoes
- 800 gram kipfler (fingerling) potatoes, halved lengthways
- 1 tablespoon drained baby capers, rinsed
- 1/3 cup (40g) seeded black olives
- 1/2 cup firmly packed fresh basil leaves
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