Best Veal Rolls Recipes

VEAL ROLLS STUFFED WITH PROSCIUTTO AND CHEESE

Steps:

• Put the slices of veal between sheets of plastic wrap and pound with a flat mallet without breaking the tissues. Set aside. Combine the prosciutto and pork in a mixing bowl. Melt 1 tablespoon of the butter in a small skillet and cook the onion, stirring, until it is wilted. Add this to the mixing bowl. Add the garlic, bread crumbs, nutmeg, pepper, lemon rind, egg and cheese. Blend well. Lay out the pieces of veal on a flat surface. Sprinkle with salt and pepper. Spoon an equal portion of the filling on each slice. Wrap the meat around the filling, folding and tucking the ends in envelope fashion. Tie each roll neatly in 2 places with string. Sprinkle with salt and pepper. Dredge the rolls all over in flour and shake off any excess. Select a heavy skillet large enough to hold the rolls in 1layer without crowding them. Melt the remaining 3 tablespoons of butter and, when it is quite hot but not browned, add the veal rolls. Cook, turning occasionally, until the are nicely browned all over, 3 or 4 minutes. Reduce the heat and continue cooking over moderately low heat for about 15 minutes. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the pan. Add the chicken broth. Bring to the boil and let cook over high heat for about 5 minutes. Remove the strings and serve the veal rolls with the sauce spooned over.

STUFFED VEAL SCALOPPINE ROLLS WITH MARSALA WINE SAUCE

Steps:

• Pound each veal cutlet between sheets of waxed paper or plastic wrap to 1/8-1/4" thickness. (Very thin.).
• Place prosciutto slices on top of each cutlet.
• Top each with mozzarella cheese.
• Roll up each cutlet and secure with wooden toothpicks.
• *These can be refrigerated up to 8 hours if you want to do this ahead of time for company.
• In large skillet. melt butter over med-high heat.
• Add veal rolls and cook, turning frequently to brown on all sides.
• Reduce heat to low.
• Cover skillet and cook 10 minutes or til veal is fork tender.
• Remove from heat.
• Transfer rolls to a serving platter, removing toothpicks.
• Cover with foil and place in warm oven to keep hot.
• In small bowl, mix flour, pepper and water to make a smooth paste.
• Add flour mixture to drippings in skillet.
• Bring mixture to boiling over high heat, stirring constantly; reduce heat to low and simmer 3 minutes continually stirring.
• Add wine and simmer 1 minute longer.
• Remove veal rolls from oven, uncover, and pour sauce over veal rolls.
• Sprinkle with chopped parsley.
• Serve veal rolls with poppy seed noodles if desired.
• Poppy Seed Noodles:.
• Cook an 8 oz. pkg. of egg noodles til done, drain.
• Toss noodles with 1/4 cup melted butter and 1 Tbl. poppy seeds.
• Veal and noodles make 4 servings.

VEAL ROLLS STUFFED WITH SPINACH AND GRUYèRE

Steps:

• Mash anchovy paste into 4 tablespoons butter in a bowl until combined. Gently pound cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Pat cutlets dry and season lightly with salt and pepper, then spread 1 1/2 teaspoons anchovy butter over top of each cutlet. (You will have a little butter left over.) Sprinkle 1/4 cup cheese over anchovy butter, leaving a 1/4-inch border, then arrange spinach leaves, overlapping in 1 layer, to cover cutlets. Working with 1 cutlet at a time, arrange with a short side nearest you and roll up tightly, then secure with a wooden pick.
• Put oven rack in middle position and preheat oven to 425°F.
• Pat rolls dry. Heat 2 tablespoons butter in a 12-inch ovenproof heavy skillet over moderately high heat until foam subsides, then sauté veal, turning occasionally, until golden on all sides, about 4 minutes total. Transfer skillet to oven and bake veal until just cooked through, about 5 minutes. Transfer veal with tongs to a platter (reserve skillet) and keep warm, covered.
• Pour off all but 1 tablespoon fat from skillet, then add wine and deglaze skillet by boiling (on stovetop) over high heat, scraping up brown bits, until reduced by half, about 2 minutes. Remove from heat, then add any juices accumulated on platter and swirl in remaining 2 tablespoons butter (not remaining anchovy butter). Cook over low heat until incorporated. Stir in parsley and salt and pepper to taste.

VEAL ROLLS WITH PANCETTA

Steps:

• Arrange scaloppine on waxed paper or plastic. Sprinkle veal with parsley, salt and pepper. Place a thin layer of cheese and a few slices of roasted pepper on each scaloppine. Roll veal and wrap each roll with a slice of pancetta. Secure with toothpicks.
• Fry veal rolls in a thin layer of extra-virgin olive oil, 2 turns of the pan, until golden all over and pancetta is crisp, 5 or 6 minutes. Remove from pan to warm platter. Return skillet to heat. Add a drizzle of oil and cracked garlic. Wilt spinach in pan, add a touch of wine or vermouth to lift drippings and combine them with greens. Using tongs, place a bed of spinach on each dinner plate and top with veal rolls. Serve immediately.

SPIEDINI (STUFFED VEAL ROLLS)

Steps:

• Prepare a medium hot charcoal fire, preheat a gas grill, or the broiler. Place grill rack or broiler pan 4 inches from heat.
• Place cutlets between 2 sheets of plastic wrap and pound to 1/4 inch thickness. (If you don't have a meat pounder or mallet just use an empty wine bottle).
• Cut veal into 3 x 2 inch pieces and sprinkle with salt and pepper. Cut mozzarella into 1 x 1/2 inch thick sticks and place a piece of cheese across the center of each cutlet. Sprinkle with parsley and garlic, roll up each piece of veal from one of the short sides.
• Skewer rolls onto two metal or bamboo skewers (hold skewers in the same hand, parallel and about an inch apart). Rolls should barely be touching. Skewer all meat in this way.
• Brush rolls with olive oil. Sprinkle with bread crumbs, patting them so they stick. Grill/broil skewers, turning once, until meat is browned and the cheese is slightly melted (about 10 minutes).
• Slide rolls off skewers and onto a warm serving platter. Serve immediately.

VEAL ROLLS WITH PECORINO AND BALSAMIC VINEGAR

Steps:

• Combine pecorino Romano, rosemary, capers and garlic in small bowl. Season with salt and pepper.
• Place veal scallops in single layer on work surface. Sprinkle with salt and pepper. Place 1 ham slice atop each veal slice. Sprinkle cheese mixture atop ham, dividing equally. Fold in long sides, covering 1/2 inch of filling on each side. Starting at 1 short end, roll up as for jelly roll. Fasten with toothpicks.
• Melt butter with oil in heavy large skillet over medium-high heat. Add veal rolls; sauté until brown on all sides, about 4 minutes. Add wine to skillet; boil until liquid is reduced by half and veal is cooked through, turning once, about 1 1/2 minutes. Transfer veal to platter. Add vinegar to skillet; boil until sauce thickens slightly, about 1 minute. Season sauce to taste with salt and pepper. Remove toothpicks from veal. Pour sauce over veal and serve.

STUFFED VEAL SCALOPPINE ROLLS WITH MARSALA WINE SAUCE

Steps:

• 1. Pound each veal cutlet between sheets of waxed paper or plastic wrap to 1/8-1/4" thickness. (Very thin.) Place prosciutto slices on top of each cutlet. Top each with mozzarella cheese. Roll up each cutlet and secure with wooden toothpicks. *These can be refrigerated up to 8 hours if you want to do this ahead of time for company. In large skillet, melt butter over med-high heat. Add veal rolls and cook, turning frequently to brown on all sides. Reduce heat to low. Cover skillet and cook 10 minutes or til veal is fork tender. Remove from heat. Transfer rolls to a serving platter, removing toothpicks. Cover with foil and place in warm oven to keep hot. In small bowl, mix flour, pepper and water to make a smooth paste. Add flour mixture to drippings in skillet. Bring mixture to boiling over high heat, stirring constantly; reduce heat to low and simmer 3 minutes continually stirring. Add wine and simmer 1 minute longer. Remove veal rolls from oven, uncover, and pour sauce over veal rolls. Sprinkle with chopped parsley. Serve veal rolls with poppy seed noodles if desired. Poppy Seed Noodles: Cook an 8 oz. pkg. of egg noodles til done, drain. Toss noodles with 1/4 cup melted butter and 1 Tbl. poppy seeds. Veal and noodles make 4 servings. (2 rolls per person.)

VEAL ROLLS

Steps:

• Mix prosciutto, ground veal, onion, parsley, garlic, salt and pepper.
• "Staff" cutlets by rolling them around the proscuitto and veal mixture and tie with a string.
• Brown the veal rolls in butter and oil over high heat. Turn until browned all around.
• Add chicken broth and wine to pan. Reduce heat to medium and let simmer, covered, about 20 minutes. Remove string. Serve with mustard, mayonnaise.

GORGONZOLA VEAL ROLLS WITH FALL FRUITS IN A PORT WINE SAUCE

Steps:

• Prepare your fruit -- chop your apples, pears, apricots and cranberries and also chop your shallot.
• Remove your veal to take the chill off. Now this just takes one pan and goes quickly so get any other sides ready at this point. Wild rice is great and just cook away as you make the veal and sauce.
• Veal -- Salt and pepper both sides and stuff one side with the blue or gorgonzola cheese and a sprinkle of the fresh thyme and roll tightly. No need to add any more flavor to the veal, the sauce makes up for it. Seal with a tooth pick so they don't fall apart.
• Now, I don't want a heavy coating so I just moisten my hands with water to get the veal wet and then in a small plate or pie pan, add the flour and roll each piece of stuffed veal into the flour mix to cover well. I want a light crust for this.
• Sauteing -- Melt the butter and olive oil in a large saute pan. Saute the veal on each side until golden brown, it will not take long. Just a minute or two per side. The veal cooks very quickly and will continue to cook once off the heat. Remove the veal and cover with foil as you make the sauce. Maybe 9-10 minutes total on medium high heat.
• Sauce -- in the same pan you cooked the veal, on medium heat, add the shallot and cook a minute, then add the port wine, chicken broth to get up all the drippings. Add the fruit, thyme, rosemary and cook on a medium simmer until the dried fruit rehydrates and the fresh fruit cooks down. Just 4-5 minutes is all. Taste and add salt and pepper to taste is necessary.
• Well your side dish should be done, hopefully wild rice. So plate away -- rice, topped with 1 or 2 veal rolls and then top with the fruit sauce and ENJOY!

VEAL ROLLS WITH PROSCIUTTO AND CHEESE

Steps:

• 1 Place the veal cutlets on a flat surface. Sprinkle lightly with freshly ground pepper. 2 Lay a piece of prosciutto on each veal cutlet, trimming it to fit as needed. Place a piece of cheese on one end of each. Roll up the cutlets from the short end, tucking in the sides to form neat rolls. 3 Place a barbecue grill or broiler rack about 5 inches from the heat source. Preheat the grill or broiler. Hold two metal skewers side by side about 1 inch apart like the tines of a large meat fork. Alternate the rolls on the skewers with the sage leaves, beginning and ending with the leaves. 4 Brush the rolls with the olive oil. Grill or broil until the meat is lightly browned, about 5 minutes on each side. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MESSICANI ALLA MILANESE (VEAL ROLLS MILAN-STYLE)

Steps:

• Put the slices of veal between sheets of plastic wrap and pound with a flat mallet without breaking the tissues. Set aside.
• Combine the prosciutto and pork in a mixing bowl.
• Heat one teaspoon of the butter in a small skillet and cook the onion, stirring, until it is wilted. Add this to the mixing bowl. Add the garlic, bread crumbs, nutmeg, pepper, lemon rind, egg and cheese. Blend well.
• Lay out the pieces of veal in one layer on a flat surface. Sprinkle with salt and pepper. Spoon an equal portion of the filling on each slice. Wrap the meat around the filling, folding and tucking the ends in envelope fashion. Tie each bundle neatly in two places with string. Sprinkle with salt and pepper. Dredge the bundles all over in flour and shake off excess.
• Select a heavy skillet large enough to hold the rolls, without crowding, in one layer. Heat the remaining three tablespoons of butter and, when it is quite hot but not browned, add the bundles. Cook, turning the bundles occasionally, until they are nicely browned all over, about three or four minutes. Reduce the heat and continue cooking over moderately low heat for about 15 minutes.
• Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the pan. Add the chicken broth. Bring to the boil and let cook over high heat about five minutes. Remove the strings and serve.

VEAL ROLLS WITH ANCHOVIES

Steps:

• 1 Place a piece of cheese and an anchovy at one short end of each piece of veal. Sprinkle with pepper. Roll up the veal slices and pin each one closed with a toothpick. 2 In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the rolls and cook until the veal feels firm to the touch and is nicely browned, about 10 minutes. Transfer the rolls to a serving dish and keep warm. 3 Turn the heat to high and add the wine to the skillet. Cook, scraping the pan, until the liquid is slightly thickened, about 2 minutes. Remove from the heat and swirl in the remaining 1 tablespoon butter and the parsley. Pour the sauce over the veal and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

STUFFED ROLLS OF VEAL

Steps:

• Let the oil and garlic steep in a small bowl 30 minutes to 2 hours.
• Toss the bread crumbs with half the infused oil and the parsley. Season to taste with salt and pepper.
• Place two of the veal slices between two sheets of plastic wrap and, with the smooth side of a heavy meat mallet, pound each slice of veal into a rough rectangular shape about 1/4 inch thick. Don't pound the veal too thin, or there is a possibility that the filling will leak during cooking. Repeat with the remaining veal. Divide the cheese and tomatoes evenly among the slices of veal, placing them along the center of one of the longer edges. Sprinkle half the seasoned bread crumbs over the tomatoes and cheese and drizzle on half the remaining infused oil. Roll the scallopine around the filling into compact rolls. Secure the flap with two toothpicks to keep the rolls intact while they cook.
• Preheat the oven to 425° F. Lightly brush a baking pan into which the veal rolls fit comfortably with some of the remaining infused oil. Arrange the veal side by side and seam side down in the prepared dish. Scatter the remaining bread crumbs in an even layer over the veal and drizzle on the remaining infused oil. Bake until the bread crumbs are golden brown and the cheese in the filling is melted, about 20 minutes. Serve as is or with a slice of lemon.

TOMAXELLE - STUFFED VEAL ROLLS

Steps:

• Sauté the ground veal, mushrooms and garlic in a large casserole dish for a few minutes, just until the veal is light brown.
• Drain the liquid (if any) and add the wine. Cook for another minute or so.
• Transfer the mixture to a bowl and let it rest for a few minutes, then add the breadcrumbs, pine nuts, parmesan, marjoram, parsley, eggs, salt, and pepper. Combine the ingredients thoroughly with your hands or a wooden spoon.
• Lay out the veal slices and put about a tablepoonful of filling in the middle of each cutlet. Then flatten the filling so that it covers almost the entire surface of the veal slice. Use more or less as required.
• Roll the veal slice tucking in the sides as you go and secure it with string or toothpicks.
• Add the tomato sauce (I used barilla) to the same casserole dish, heat it slightly, then add the veal rolls.
• Cook gently until the veal is cooked through, about 10 to 15 minutes.

VEAL ROLLS WITH HERBED FARMER CHEESE

Steps:

• Place each piece of veal between 2 sheets of clear plastic wrap. Using a heavy flat-bottomed mallet, pound each piece of veal as thin as possible without breaking the fibers of the meat. Sprinkle the veal on both sides with salt and pepper. Spread each slice flat.
• Put the cheese in a mixing bowl and add salt, pepper, finely chopped basil, thyme, rosemary and oregano. Blend well.
• Spoon an equal portion of the cheese mixture onto each veal slice, placing it toward the bottom end of each slice but leaving a margin.
• Roll each slice tightly over and over itself to enclose the fillings. Dredge lightly in flour. Shake off excess. Set aside.
• Preheat the oven to 400 degrees.
• Meanwhile, pour the wine into a saucepan. Add the coarsely chopped basil leaves and stems and shallots. Bring to a boil and cook until reduced to 3 or 4 tablespoons. Strain the sauce into another saucepan.
• Bring the sauce to a boil and add the cold butter a few cubes at a time, stirring rapidly with the whisk. When smooth add the lemon juice. Set aside.
• Pour the oil into a skillet and when it is very hot add the veal rolls seam-side down. As they brown turn them until nicely browned all over. If the rolls seem not cooked through, place them on a heatproof dish and bake about 2 minutes. Do not overcook.
• Arrange 2 veal rolls on each of 4 warm serving plates. Garnish each with 1 basil leaf. Spoon a little of the sauce over each serving.

SICILIAN SPIEDINI (VEAL ROLLS) RECIPE | CDKITCHEN.COM

Steps:

• For the Stuffing: In a saute pan cook the garlic, onion and the olive oil and red pepper flakes over medium-low heat for 4-5 minutes, stirring well. Add the pine nuts, raisins, bay leaf, parsley, and basil; cook for 3 more minutes, stirring well. Increase the heat to high and once the ingredients start sizzling add the wine and stir well until reduced by one-half, about 3-4 minutes. Transfer mixture to a bowl, add the salt, pepper, cheese, breadcrumbs and the egg. Mix well until it forms a moist mixture. For the Agrodolce Sauce: In a sauce pan bring to boil over medium-high heat the vinegar, garlic, sugar and rosemary. Cook, stirring well until reduced by two-thirds, about 3-5 minutes. Add the chicken broth, bring to a boil and simmer for 20 minutes. Strain the sauce, return it to the saucepan and simmer it for 10 more minutes. Add one tablespoon of the butter mixture, stirring well until it thickens. If you want it thicker add more of the mixture, until it reaches the consistency you like. For the Spiedini: Preheat oven to 400 degrees F. Grease a deep baking dish with olive oil and coat with about 2-3 tablespoons on Italian Style breadcrumbs. Lay all the pieces of veal flat on a prepping surface. Place equal amounts of the stuffing in the middle of each piece of meat (about 2 tablespoons). Roll the pieces of veal like a burrito, fold the edges along the longest part, then start rolling from one end to the other. Place each roll as you make it, fold side down inside the greased baking dish. Line the pieces side by side. Once they are all in they should fit somewhat snugly. Between each piece of veal place a bay leaf and a piece of white onion. Brush the top of the veal rolls with olive oil and sprinkle with breadcrumbs. Bake in the oven at 350 degrees F for 15-20 minutes. Put on a plate, spoon over the Agrodolce sauce and serve with roasted potato.