Rellenos De Ternera – Stuffed Veal Rolls

Peel onion and garlic, chop finely and fry in hot oil until translucent, then remove. Rinse the liver under cold running water, dry and cut into thin slices. Finely dice the ham, peel the egg and also finely dice it. Cut the bell bell pepper in half, remove the stalks, remove the seeds, and remove the white membranes. Rinse the pepper and cut into small cubes. Add the breadcrumbs and the onion-garlic mixture, stir, season with salt and pepper. Spread the mixture on the cutlets, roll up the meat, wrap with spaghetti, turn in flour to the other side and season with salt and pepper. Brown the veal rolls all around in hot oil. Sauté. Boil off the gravy with whipped cream, pour over the cutlets and bake in the oven (electric oven: 200 degrees / hot air: 180 degrees ) for about 10 minutes.

Tip: Use your favorite ham – then your dish tastes twice as good!

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