Veal rolls with mozzarella

600 g boneless veal (eg, neck or clipping)
4 sweet peppers of different colors
250g mozzarella classical
5 sprigs thyme
4 tbsp. l. balsamic vinegar
1 tbsp. l. butter
5 Art. l. olive oil
salt, pepper

How to:

1 bell pepper cut into thin strips, mozzarella - across thin slices.

2. veal slice across the grain into small slices the thickness of no more than 1 cm. Wrap each piece of meat with cling film and thinly repel. Salt and pepper on both sides. In the center lay a circle of mozzarella, a little pepper, roll up roll and tie a rope or chipped skewer. Thus do the rolls of the remaining ingredients.

3. Fry the rolls resulting from two sides in a well-heated frying pan with olive oil until golden brown.

4. In a deep ovenproof form pour 150 ml of water, balsamic vinegar, add the butter and thyme sprigs. Put in the form of fried rolls and store it in a preheated 190C oven for 20 minutes.


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