Simple ingredients make this delicious, impressive looking dish.
I woke up in the middle of a night not knowing where I was. My dreams have always been vivid. Dreaming that I’m still in Bosnia and waking up in my own bed confused me for a second. I also woke up hungry for these veal rolls which is to no surprise because I was busy eating them in my dream. —Jas
veal cutlets, about 1/4-inch thick
slices deli ham
strips (about 1/2-inch thick all around) smoked cheese (I used smoked Gouda with bacon)
Gently pound the cutlets with a meat tenderizer (hammer) until they double in size. They should get about 1/8 -inch thick. Season the cutlets with salt and pepper. Place ham slices over cutlets. If your cutlets are smaller in size use only one slice of ham.
Position cheese and roasted pepper along the side, ensuring nothing sticks outside the edges. Roll it up tucking in the edges and secure with toothpicks.
Heat the oil in a large skillet over moderately high heat. Sauté veal rolls, turning occasionally, until golden on all sides, about 10 minutes total. Transfer veal to a platter and keep warm, covered.
Melt the butter in a medium size pan over medium heat. Add the shallots and sauté until soft and translucent, for about a couple of minutes. Stir in the mushrooms and cook until they have turned a darker brown color and their juices have evaporated. This usually takes about 5-6 minutes.
Reduce the heat and stir in the flour. Add wine and deglaze the pan. Stir in heavy cream and sour cream. Season with salt and pepper and simmer for 10-15 minutes, stirring frequently. The sauce will thicken.
To serve, cut the veal rolls on an angle and place over mushroom sauce. Enjoy!