Veal Roulades With Gravy And Potatoes

1. 1

   To hard boil the eggs, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from the heat. Let eggs sit in hot water for 12 minutes, drain then run under cold water. Peel, slice then set aside.

2. 2

   For the veal rolls, spread mustard over veal cutlets, distribute ham, cheese and egg slices over top then roll up tightly and secure with toothpicks. Heat oil in a large frying pan over high heat, add veal rolls and cook, turning, for 7-8 mins until cooked through. Remove from pan and keep warm.

3. 3

   For the sauce, deglaze pan with wine and stock, add bay leaf and simmer, covered, for around 20 mins. Add sour cream and flour, whisking continuously. Bring back to a boil and simmer for 5 mins, stirring.

4. 4

   Meanwhile, cook potatoes in salted boiling water for 12-15 mins until tender. Drain. Toss with parsley and serve with veal rolls and sauce. Garnish with bay leaves.

* Per serving · 4 servings · Values may vary.

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