Veal Rolls with Vegetables and Ricotta Cheese

Name: Veal Rolls with Vegetables and Ricotta Cheese
Prep time: 35 min
Cook time: 30 min
Total time: 65 Minutes
Yield: 4-6 servings

With

35 minutes

30minutes

Economical

Ingredients 19 items

2 teaspoons cornflour
2 cubes MAGGI® Chicken Less Salt Stock Bouillon
1 large onion diced
0.4 tablespoon wholegrain mustard
1 medium Carrot
1 medium Red bell pepper
800 g veal fillets
3 cup Ricotta cheese
2 cloves Garlic
1 teaspoon ground black pepper
1 tablespoon fresh parsley
12 leaves baby spinach
2 tablespoons Olive oil
For the sauce:
2 cups Water
2 teaspoons corn flour
2 cubes MAGGI Less Salt Chicken Stock
1 large Onion
3 tablespoons whole grain mustard

How to prepare

Boil some water in a small casserole, add and cook carrot strips and bell pepper strips for 2 minutes, remove and drain.
Flatten each steak between 2 sheets of cling film using a rolling pin.
Combine the Ricotta cheese, crushed garlic, black pepper and parsley in a bowl and spread them evenly over the steak slices. Top with a leaf of spinach and equal strips of carrots and bell pepper. Roll up to enclose and secure with toothpicks.
Warm the olive oil in a nonstick pan and carefully fry the rolls over medium heat for 4 minutes or until well browned.
Mix water and corn flour together, then and add them to the pan. Add MAGGI Less Salt Chicken Stock cubes, onion and mustard. Bring to a boil, covered over low heat for 20 minutes or until the rolls are cooked.
Remove the toothpicks from the rolls and serve with cooked vegetables and cooked rice.