Stuffed Milk Fed Veal Rolandes, Parmesan Risotto & Snapped Peas

It may look like it was difficult and time consuming but really it wasn't. The veal was already pounded and portioned so that made it quick and easy. Rolling the Rolande required a little roasted red pepper and Fresh Basil inside, then rolled and breaded

These can be made up ahead of time and left in the fridge for a few hours, then when you are ready to eat, place in the hot oven for 8 minutes and then under the broiler for 2 minutes

The rest of the meal, Chef's choice for the sides. We had fresh snapped peas and decided on Risotto for our starch

Cheers from 3ish Acres!