- 250 gram veal
- Block of cumin cheese
- Dijon mustard
- Ground nutmeg
- Salt and pepper
Kitchen equipment needed
- Baking tray
- Meat tenderizer
- Parchment paper
- Cheese slicer
- Cling film
Preparation — 5 minutes
PRE-HEAT the oven to a temperature of 180 degrees celsius or 356 degrees fahrenheit.
COVER a small area of your kitchen counter with cling film. Place a piece of veal on top, sprinkle some water over de meat. COVER the top side with another sheet of cling film. TENDERIZE the meat until nice and thin. This is required for the veal to be rolled. REPEAT this step for the other piece of meat.
REMOVE both pieces of veal from the cling film and spread it out. SEASON with salt and pepper. SLICE off some cumin cheese, and put the slices on top of the meat. Don’t cover the last end of the tenderizer meat. ROLL up the veal, and repeat this for the other piece of meat.
LINE a baking tray with parchment paper and place the veal rolls onto it. SPRINKLE a little bit of nutmeg over the meat, but not too much!
Cooking the veal rolls — 15 minutes
BAKE the veal rolls in the oven for 15 minutes, or until the meat is done. Serve this dish with potatoes and vegetables, enjoy!