Veal Roulades in Tomato Sauce

Wash and clean the chard. Cut off the stems and dice. Pre-cook leaves in boiling salted water for about 1 minute. Drain, rinse and drain.

Rinse meat and pat dry. Cover cutlets with plastic wrap on a work surface and pat flatter with the bottom of a saucepan. Remove foil. Season meat on top with salt and pepper, top with chard leaves and 2 slices of cheese on each. Roll meat tightly into small roulades. Cut in half and pin with skewers.

Heat the oven to 180°C (convection oven: 160°C). Peel onion and garlic and finely dice or chop. Heat olive oil in a large ovenproof pan. Lightly salt and pepper the rolls and brown them in the pan over medium heat.

Remove the rolls from the pan. Sauté diced chard, onion and garlic in the pan drippings for 2 minutes. Add broth and tomatoes and bring to a boil. Put the rolls into the sauce. Braise in the oven for about 25 minutes.

Remove the rolls from the sauce and keep them hot in the oven. Bring the sauce to a boil and season with vinegar, salt and pepper. Stir in tomato paste to thicken. Put the roulades back into the sauce. Serve sprinkled with basil. Serve with pasta.