Cheese and spinach meat rolls

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50 min.


serves four

  • twine or toothpicks
  • 8 large, thin veal cutlets, approx. 350 g, e.g. nut or corner piece
  • ½ tsp of salt
  • pepper from a mill
  • cooking butter or cooking cream


  • 1 crushed garlic clove
  • ½ a chopped onion
  • butter for sautéing
  • 300 g spinach leaves
  • ¼ tsp of salt
  • pepper from a mill
  • 100 g of diced Gruyère cheese
  • 3 tbs of breadcrumbs


  • 1 dl of white wine Weisswein or non-alcoholic cider
  • 1,5 dl of meat stock
  • salt
  • pepper from a mill
  • spinach leaves for garnish

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  1. 1 Prepare and season the veal cutlets.
  2. 2Filling: sauté the garlic and onion in the butter. Soak the spinach and add; season, cover and let the spinach wilt. Uncover and reduce the liquid; allow to cool. Mix in the Gruyère and breadcrumbs.
  3. 3 Spread the filling on the meat; roll together and tie with twine or skewer with toothpicks.
  4. 4 Sear the meat rolls in hot butter for about 3 mins. and remove from the pan. Deglaze the frying juice with the wine and reduce a little. Pour in the stock, bring to the boil and season. Add the meat rolls and allow to simmer for 5-8 minutes on a low heat without boiling. Serve the cheese and spinach meat rolls together with the sauce on warmed plates. Garnish.

Cheese in this recipe