Rinse veal cutlets, dry, cut into twice the number of pieces (see above) and pound very tenderly flat. Sprinkle with pepper and top each with a slice of ham.
Peel shallot and garlic clove. Rinse parsley and chop all together. Mix with parsley and spread evenly on ham. Roll up, pin with toothpick and roast in hot oil for 7 minutes until brown. Keep warm.
Extinguish drippings with water, add tomato sauce powder, bring to a boil and season with Marsala. Serve the sauce together with the veal rolls.
Serve with basmati rice or a wild rice mixture.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!
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