Gruyère Stuffed Veal Escalope with Red Wine Sauce

Veal escalope stuffed with Gruyère and herbs, served with a rich red wine reduction and sautéed cavolo nero.

Veal Meat Main Course Cheese Gourmet

Estimated Nutrition

Calories

1425.5

kcal / serving

1425.5 kcal total

Carbs

12.2g

per serving

12.2 g total

Fat

118.4g

per serving

118.4 g total

Protein

42.8g

per serving

42.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Sugar

CondimentsSauces

tsp

Capers

0.5

piece

Beef Stock Cube

tsp

Capers

for sauce

Dairy

Gruyère

grated

Butter

for sauce

Butter

for cavolo nero

Liquids

tbsp

Brandy

200

Red Wine

Meat

100

Veal Escalope

battered to 0.5cm thickness

NutsSeeds

tbsp

Parsley

chopped

0.5

tbsp

Rosemary

chopped

Salt

to taste

Black Pepper

to taste

OilsFats

tbsp

Olive Oil

tbsp

Olive Oil

for frying

Vegetables

100

Cavolo Nero

stalks removed, sliced

Method

Preheat the oven to 200°C.

Mix cheese, parsley, rosemary, capers, and 1.5 tablespoons of olive oil.

Spoon mixture onto the veal, roll it up, and secure with toothpicks.

Heat remaining olive oil in an ovenproof pan and fry veal until golden-brown.

Add brandy, ignite carefully, and cook until liquid mostly evaporates.

Roast veal in the oven for 10 minutes, then rest for 10 minutes.

Simmer red wine sauce ingredients in a pan until reduced by half.

Fry cavolo nero in butter for 5 minutes until tender and season.

Serve veal with cavolo nero and spoon the sauce over the meat.