Cut cheese and ham into thin strips about 3 cm long. Cut veal cutlets in half once each and season on both sides with salt and season with pepper. Remove the peel from the garlic, press it through a press and coat the meat slices thinly with it. Divide the cheese and ham strips evenly over the meat and form into rolls. Then pierce with wooden toothpicks. Roast the rolls in hot olive oil for 6 to 8 minutes on all sides, still thick, and extinguish with sherry.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!
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