- 2
Ingredients
- 2 thin veal escalopes,
- 1 ball reduced-fat mozzarella,
- 8 basil leaves,
- 6-8 sun-dried tomatoes in oil,
- 1 small onion,
- 200 g/7 oz chanterelle mushrooms,
- 65 ml/2 fl oz white wine,
- 125 ml/4 fl oz vegetable broth (cubes),
- Fresh parsley,
- 3 ActiFry spoons reduced fat cream,
- 1/2 ActiFry spoon rapeseed oil,
- Ground cumin,
- Salt and pepper
Preparation
Step 1
Drain the tomatoes and the mozzarella thoroughly. Cut the mozzarella into thin slices. Sprinkle the escalopes with salt and pepper on both sides. Place 4 slices of basil on each escalope, along with 4 slices of mozzarella and 3 tomatoes.
Roll the escalope and stick it with a toothpick to hold it closed. Brush with rapeseed oil. Place int he ActiFry and cook for around 15 minutes. Remove from the ActiFry.
Meanwhile, clean the chanterelles and cut into small pieces. Peel the onion and mince. Put in the ActiFry and brown for 2 minutes. Add the mushrooms and cook for another 5 minutes.
Quench with a little white wine and add the vegetable broth. Return the paupiettes to the ActiFry and cook for 3 minutes. Finish off with the cream and chopped parsley, then season with salt, pepper and cumin. Serve with rice.