Veal Cutlet Rolls
Serves 430 mins prep30 mins cook
Delicious veal cutlet rolls stuffed with sautéed mushrooms, kale, garlic, and lemon, served on arugula with roasted mini peppers, potatoes, eggplant, and summer squash, topped with a pomegranate balsamic-tahini-yogurt dressing.
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What you need
Instructions
1: Prepare the veal cutlet rolls by stuffing them with sautéed mushrooms, kale, garlic, and lemon. 2: Lay the rolls over arugula. 3: Roast the mini red peppers, baby potatoes, eggplant, and summer squash. 4: Prepare the pomegranate balsamic-tahini-yogurt dressing. 5: Drizzle the dressing over the dishes before serving.View original recipe