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Photo of Veal rolls with sage and sun-dried tomato by WW

Veal rolls with sage and sun-dried tomato

13
Points®
Total Time
1 hr 5 min
Prep
35 min
Cook
30 min
Serves
4
Difficulty
Moderate
If you’re looking to impress, these veal rolls will have your guests begging you for the recipe

Ingredients

Extra light cheddar cheese

⅓ cup(s), grated, (40g), grated

Semi dried tomatoes, not in oil

⅓ cup(s), (50g), drained, cut into strips

Prosciutto fat trimmed

4 slice(s), (60g), halved crossways

Veal leg steak, raw

8 medium, uncrumbed schnitzels, halved crossways (buy 500g)

Fresh sage

10 g, 8 fresh leaves

Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Salted anchovies in oil, drained

6 medium, finely chopped

Fresh rosemary

1 tbs, finely chopped

Tomato passata

700 g

Baby potatoes

480 g, quartered

Black olives, drained

⅓ cup(s), in brine, pitted, (55g)

Capers, rinsed, drained

1 tbs, drained

Oil spray

1 x 3 second spray(s)

Instructions

  1. Combine cheese and sun-dried tomatoes in a small bowl. Place one slice of prosciutto on each piece of veal. Top with 1 sage leaf and 1 tablespoon tomato mixture. Roll to enclose filling and secure with a toothpick.
  2. Lightly spray a large saucepan with oil and heat over medium-high heat. Cook veal for 5 minutes or until browned all over. Remove from pan. Heat oil in same pan over medium heat. Add onion, garlic, anchovies and rosemary and cook, stirring occasionally, for 5 minutes or until softened. Add passata and 12 cup (125ml) water and bring to the boil. Reduce heat and simmer for 10–15 minutes or until sauce thickens.
  3. Meanwhile, wash potatoes carefully and steam, boil or microwave until tender. Drain.
  4. Add olives, capers and veal to sauce and cook for 3–5 minutes or until veal is cooked as desired. Serve veal rolls with potatoes.

Notes

SERVING SUGGESTION: Rocket, tomato and red onion salad topped with 2 tablespoons shaved parmesan cheese and 1 tablespoon balsamic vinegar.

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