Milanese Veal Roulade

Thinly pound veal cutlets between plastic wrap. Season with thyme, sage, pepper. Cut ham and cheese slices in half. Top veal cutlets with half a slice each of cheese and ham. Roll cutlets into roulades and tie with spaghetti. Remove the peel from the onion and garlic and cut into small pieces. Remove the stalks from the tomatoes. Put tomatoes in boiling water for a few seconds, rinse with cold water. Remove skin from tomatoes, remove seeds and chop coarsely. Heat oil in a frying pan. Season roulades with salt, fry in the frying pan on all sides, then remove repeatedly. Sauté onion, garlic in the frying residue, add tomatoes and white wine. Add the roulades and stew them for 1 hour with the lid closed. Stir the sour cream with the cornflour in a cup, thicken the sauce with it and season it repeatedly. Arrange the roulades on a fireproof plate, remove the spaghetti. Cover the roulades with the remaining cheese slices and gratinate for 2 minutes at maximum temperature under the broiler.

For garnish: remove skin from kiwi, cut into slices and sprinkle with powdered sugar. Heat butter in a frying pan, lightly toast kiwi slices on both sides. Remove rosemary sprigs from lower third, skewer kiwi slices on top. Make spaghetti al dente in salted water, season with 1 tbsp olive oil and a little pressed garlic before serving. Veal roulades with sauce

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