Veal Roulade with Jamón

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With a flamenco dancer

Ingredients

  • 6 thin veal schnitzels
  • 6 slices of jamón Serrano (dry-cured Spanish ham)
  • pepper

Method

For the stuffing, peel the French shallot, chop it finely.

Roughly chop the anchovies. Process together the tarragon, parmesan, olive oil and walnuts. Add the pieces of anchovy and the chopped shallot.

Lay the schnitzels out flat, season them with pepper. Place a slice of jamón on each schnitzel, then the anchovy mixture.

Roll up the schnitzels and tie them with cooking