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Veal Roulades

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Veal roulades are savory veal cutlets prepared with vegetables and eggs along with parsley. These veal roulades are flavored with hot peppers and parsley and are cooked in stock. Served with carribean rice, the veal roulades can be served for parties are simply to die for!
  Veal cutlets 1 1⁄2 Pound (6 Cutlets)
  Peanut oil 1⁄2 Cup (8 tbs)
  Onions 2 Large, chopped
  Fresh bread crumbs 1⁄2 Cup (8 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Egg yolk 1 , beaten
  Butter 1⁄4 Cup (4 tbs)
  Stock 1 Cup (16 tbs)
  Onions 12 Small
  Carrots 12 Small
  Green hot pepper/5 dried italian pepper pods 1
  Butter 1 Tablespoon
  Cornstarch 1 Tablespoon

Pound the meat until flattened.
Set aside.
Heat oil in a small skillet and saute the chopped onion.
Add bread crumbs, parsley, salt, and pepper; stir to blend.
Remove from heat and stir in egg yolk.
Spread some of the mixture on each piece of meat.
Roll up the slices of meat and secure with string.
Melt 14 cup butter in a large skillet and brown the roulades.
Add stock.
Simmer covered over low heat or cook in a 375°F oven about 2 hours, or until tender; add onions, carrots, and pepper halfway through cooking.
Transfer meat and vegetables to a warm platter and keep hot.
Discard pepper.
Mix butter and cornstarch and put into skillet juices.
Stir constantly over medium heat until sauce is slightly thicker.
Pour sauce over roulades.
Serve with caribbean rice

Recipe Summary

Main Dish

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Veal Roulades Recipe