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Cold Stuffed Veal Roll Ups

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Ingredients
  Bread crumbs 1 Quart
  Salt 3⁄4 Teaspoon
  Sage leaves 2 Teaspoon
  Chopped celery 2 Tablespoon
  Chopped parsley 2 Teaspoon
  Butter/Margarine 1 Tablespoon
  Minced onion 3 Tablespoon
  Veal cutlet 1 1⁄4 Pound (1/4-Inch Thick)
  Flour 1⁄4 Cup (4 tbs)
  Pepper 1⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon
  Currant jelly/Grape jelly 1⁄2 Cup (8 tbs)
Directions

Day before or early in day: Combine crumbs, salt, sage, celery, parsley and pepper.
In medium skillet over medium heat, in 1/4 cup butter, cook onion until tender; add crumb mixture; heat.
Spread crumb mixture on veal; roll up tightly; tie with string.
Preheat oven to 350°F.
Meanwhile, combine flour, salt, pepper and paprika.
Coat veal with this mixture.
In large skillet, saute veal in 2 tablespoons butter until golden.
Place in 1 1/2-quart casserole.
Add 1 cup hot water.
Cover; bake 1 hour or until fork-tender.
Refrigerate.
At serving time: Slice veal roll and serve with currant or grape jelly.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Veal
Interest: 
Everyday

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