Small roasted veal cutlets

Directions

1. Wash, peel, and cut the zucchini into very thin slices, lengthwise. ≈ 8 min
2. Make shallow cuts in each veal scallop, then season with salt and pepper. ≈ 2 min
3. Place zucchini and cheese slices on top of each other, then roll them firmly to form small rolls. ≈ 3 min
4. Cut in half with a sharp knife and secure on skewers. ≈ 8 min
5. Preheat the oven to 180 °C ⏱ ≈ 10 min
6. Finely chop the onion and garlic. ≈ 8 min
7. Coat the small beef skewers on all sides with a thin layer of gold leaf, then remove them from the pan. Next, brown the onion and garlic. ⏱ ≈ 7 min
8. Add the broth and tomatoes, then bring to a boil. ⏱ ≈ 10 min
9. Add the meatballs to the sauce and simmer in the oven for about 30 minutes. ⏱ 30 min
10. After cooking, add the balsamic vinegar, tomato paste, olive oil, salt, and pepper. ≈ 3 min
11. Serve with basil leaves. ≈ 2 min