Recipe courtesy of Hotel zur Linde
35 min
10 min
25 min
4 servings


  • 4 slices smoked ham
  • 4 slices leg of veal, pounded thin
  • 8 sage leaves, finely sliced
  • 2 tablespoons ground hazelnuts
  • 4 large flat mushrooms
  • Black pepper and salt
  • Clarified butter
  • 1 tablespoon paprika
  • 1/2 lemon, juiced


Preheat oven to 400 degrees. Place 1 slice of smoked ham on each veal slice. Season with pepper and sprinkle each with sage leaves and ground hazelnuts. Fry the whole mushrooms in a little clarified butter and then place 1 mushroom on each veal slice.

Roll up veal and tie with string. Season with salt and pepper. Place the veal rolls in an oven-proof dish, brush with clarified butter and dust generously with paprika. Brush once more with clarified butter. Place in the oven and cook uncovered for 20 minutes, basting from time to time. Remove veal from oven and slice each roll in half lengthwise with a very sharp knife. Arrange on a serving dish. Place the oven-proof dish on the heat and add the lemon juice, stir well to combine with the pan juices and then nap the veal rolls. Accompany with broccoli vinaigrette, if desired.

Cook's Note

Recommended drink: Light dry claret

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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