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Veal rolls with pesto and vegetable filling topped

Veal rolls with pesto and vegetable filling topped

Ingredients for Veal rolls with pesto and vegetable filling topped

AmountIngredient
2 Schb thin veal cutlets
1 small Carrot
2 large Spring onions
1 gl green pesto
1 Pk Ready for oven chips bag Tuscany
100 ml Cream
200 ml Water
100 grams grated Gouda

Veal rolls with pesto and vegetable filling topped Directions

Peel carrot and cut into thin sticks. Spring onions cut into thin slices.

Veal cutlet with one teaspoon of pesto spread, spread the vegetable mixture to roll up, and add them with the seam down in a shallow baking dish.

Ready mix bag of oven chips Tuscany with water and cream and pour over the cutlets. Maybe leftover vegetables to do.

Cook in oven at 200 degrees 40 minutes 25 minutes Sprinkle with the grated Gouda.

Serve with noodles or rice.


 

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