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

Veal rolls with sage and sun-dried tomato

SmartPoints® value per serving
Total Time
1 hr 5 min
35 min
30 min
If you’re looking to impress, these veal rolls will have your guests begging you for the recipe


Reduced-fat 15% cheddar cheese

cup(s), grated, (40g), grated

Semi dried tomatoes, not in oil

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

Prosciutto fat trimmed

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

Lean veal leg steak

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


2 clove(s), crushed

Anchovy fillets in oil, drained

6 medium, finely chopped

Fresh rosemary

1 tbs, finely chopped

Tomato passata

700 g

Baby potato

480 g, quartered

Black olives

cup(s), in brine, pitted, (55g)

Baby capers, rinsed, drained

1 tbs, drained

Oil spray

1 x 3 second spray(s)


  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.


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