Veal Rolls with Spinach and Mozzarella

Preparation Time: 13 minutes
Cooking Time: 27 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

If youre tired of meat in sauce, its time to try meat rolls. You can use different fillings, and for starters, you can try our suggestion.

Bring water to a boil in a pot for cooking the spinach. Meanwhile, clean and wash the spinach. Add the spinach to the boiling water and blanch until it wilts and softens (about 3 minutes). Drain the blanched spinach and let it cool.
Rinse the meat slices under running water and dry them well with paper towels. Place a piece of transparent food wrap on the work surface. Place the meat slices on the wrap and cover with another piece of wrap. Pound them well with a meat mallet to flatten them evenly. Remove the food wrap and lightly season both sides of the meat slices with salt and pepper.
Grate the mozzarella. Squeeze the cooled spinach well with your hands to remove excess liquid. Then chop it finely and place it in a bowl. Add the grated mozzarella and mix everything well.
Spread the spinach and mozzarella mixture over the meat slices and roll them up, securing with toothpicks if necessary.
Place flour on a plate and roll the prepared rolls in it. Heat oil and butter in a pan. Brown the rolls on all sides in the hot fat. Then add the broth to the pan, cover it, and cook the rolls over moderate heat for about 20 minutes.
Clean, wash, and quarter the tomatoes. Add them to the pan about 10 minutes before the end of cooking and let them simmer together with the rolls.
Serve the rolls on plates with the tomatoes. Pour the sauce over them and serve with your chosen side dish.

The addition of flour can also be omitted. You can mix thinly sliced sun-dried tomatoes into the filling.