Rinse cutlets, dry, season with salt and season with pepper. Cut ham and cheese slices in half lengthwise. Brush cutlets with a small amount of mustard and top with ham and cheese. Roll up and fix.
Fry the roulades in hot clarified butter for 5 minutes on all sides. Extinguish with white wine and clear soup, steam for 15 minutes.
Add parsley to the sauce. Bind sauce with 2-3 tablespoons of sauce thickener and season. Garnish with parsley and diced peppers.
Serve with noodles.
Related Recipes:
Stuffed CutletsCut a pocket in each cutlet and sprinkle the cutlets inside and out with salt, pepper and paprika. Fill the...
ObersschnitzelFor the top cutlet, turn the veal cutlets in flour and pat down. Heat clarified butter in a large frying pan...
Involtini Siciliana From the Pressure CookerWash the veal cutlets, pat dry and pound flat. Press the garlic. Mix garlic, parmesan, breadcrumbs, raisins...
Pork Fillet Stuffed with Wild Garlic, Ham and CheeseFilling: Chop the wild garlic, cut the ham into fine strips and the fontina into small cubes. Chop the shallot...
Pot PieA simple but delicious cake recipe: Christa Keil: “Here is another old recipe I have from my grandmother...
Puff Pastry Roll with Cabbage and Salmon FillingA great fish recipe to make yourself: Defrost puff pastry. Clean cabbage, rinse, cut into strips. Peel and...
Orange Veal ToastRemove the peel from the oranges like an apple. Also trim the white skin. Cut four even slices from each...
Châteaubriand in Puff PastryHave fun preparing this mushroom dish! Defrost the puff pastry according to package instructions. Clean and...
Cordon Bleu a La FeinspitzTo make the cordon bleu, pound the cutlets flat with a flattening iron or the flat side of a meat mallet...
Curd Cheese Basil OmeletBeat the egg yolks and sugar until creamy. Chop half of the basil and stir into the mixture with the curd and...