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Veal rolls with mustard are a classic of Italian cuisine. The veal is stuffed with Emmenthal cheese, wrapped in slices of crispy bacon and cooked in a pan. The mustard sauce adds a touch of spiciness and flavor to the dish. It is a simple dish to prepare but with a truly delicious result.
Recipe by Emporion
Step 1 of 5: Divide the Emmenthal into four sticks
Step 2 of 5: Pound the veal slices, spread them well with mustard, place a slice of bacon and a stick of Emmenthal on top, then salt and pepper
Step 3 of 5: Roll up the meat and tie it with kitchen twine
Step 4 of 5: Place each roll on a sheet of buttered baking paper (or aluminum foil), close the parcels; place them on the grill and bake at 220 degrees for about twenty minutes
Step 5 of 5: Place each parcel on an individual plate and serve immediately, very hot
| Average values | Per serving70 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,141 kJ273 kcal | 1,630 kJ390 kcal |
| Fat | 24.53 g | 35.04 g |
| of which saturated fatty acids | 10.51 g | 15.01 g |
| Carbohydrates | 0.5 g | 0.71 g |
| of which sugars | 0.38 g | 0.54 g |
| Protein | 12.49 g | 17.84 g |
| Salt | 0.42 g | 0.6 g |
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Milk and Mustard
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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