FRENCH BREAD ROLLS TO DIE FOR
Easy to make French bread rolls. Dough can be made in mixer, bread maker, or by hand. Loaves or rolls can be brushed before baking with a glaze of 1 beaten egg white mixed with 1 tablespoon water if desired.
Provided by JOCATLIN
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h20m
Yield 16
Number Of Ingredients 6
Steps:
- In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
- To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake for 18 to 20 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 23.3 calories, Carbohydrate 1.8 g, Fat 1.7 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.3 g, Sodium 146.4 mg, Sugar 1.6 g
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.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 18 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 7 grams, Sodium 465 milligrams, Sugar 1 gram, TransFat 0 grams
VEAL FRANCAISE
Steps:
- Prep the ingredients including juicing the one lemon and slicing the other.
- Flatten the veal cutlets to a uniform ¼ inch thickness by placing them between two sheets of wax paper and hitting them with a meat hammer, rolling pin or sauce pan.
- Season the cutlets with salt and pepper.
- If frying 4 cutlets at a time (see note below) dredge 4 of them in the flour, knocking off any exess flour and then into the beaten egg.
- Heat your fry pan up over medium-high heat. Add 1 tablespoon of olive oil to the pan and when hot, add the 4 coated veal cutlets.
- Cook for 2 minutes on one side, flip and another 2 minutes on the other.
- Transfer the 4 cutlets to a plate, cover with foil and keep warm.
- Repeat the same process with the other 4 cutlets.
- After removing the last 4 cutlets from the pan, reduce heat to medium and add the chicken stock, lemon juice and wine, stir to combine.
- After 3 minutes, whisk in the butter 1 tablespoon at a time and then the heavy cream if using.
- Return the reserved veal cutlets to the pan and cook for a couple of minutes to reheat and combine with the sauce.
- Add some sauce to each plate, top with 2 cutlets, a little more sauce and sprinkle with mince parsley.
- Serve.
VEAL ROLLS WITH PANCETTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
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.
SIMPLE VEAL FRANCESE
Provided by Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Place veal pieces between 2 sheets of waxed paper and pound with a mallet until they're thin. Season with salt and pepper. Place the beaten egg in a wide, shallow bowl. Place the flour on a wide plate. Dip the pounded veal in the egg. Remove, letting the excess egg drip off. Place each scallop in the flour, and coat lightly. Remove the scallops from the flour, and hold them in a single layer.
- Add 4 tablespoons of the butter to a saute pan large enough to hold the 6 scallops in a single layer. Melt the butter over medium-high heat. When it foams, add the veal. Saute, turning once, until the scallops are golden on the outside. Remove the scallops and hold in a single layer.
- Spill the butter out of the saute pan, and return the pan to high heat. Add the white wine and reduce it to 1/2 cup. Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved veal to the pan, turning them until they are coated with the sauce. Divide scallops among 2 plates, pour remaining sauce over them, serve immediately.
- Suggested drink: Antinori Castello della Sala, Sauvignon, 1996
FRENCH VEAL CHOPS
I have been cooking for just my husband and me for the last 30 years. I come up with new recipes for two all the time. This recipe works well when you've had a busy day and can't spend much time cooking, but you still want a very special meal. -Betty Biehl, Mertztown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Sprinkle veal chops with salt and pepper. In a skillet, brown chops on both sides in oil. Sprinkle onion into a greased shallow baking dish; dot with 1 tablespoon butter. Top with chops; drizzle with broth. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over top. , Bake, uncovered, at 350° for 30-35 minutes or until meat is no longer pink and a thermometer reads 160°.
Nutrition Facts : Calories 469 calories, Fat 31g fat (13g saturated fat), Cholesterol 144mg cholesterol, Sodium 1146mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
TOMAXELLE - STUFFED VEAL ROLLS
I recently hosted a dinner party for some friends and decided on a traditional Ligurian theme. This was served as the main course and was a serious crowd pleaser. There are a few versions of tomaxelle out there, one in particular calling for sweetbreads (not going there!). I've made a couple and find this one to be the easiest and meatiest. It's quite easy to prepare and tastes divine! Very earthy flavours. For the ww out there this equates to 5.5points per roll.
Provided by BellaBambina
Categories Meat
Time 35m
Yield 8 rolls, 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 287.4, Fat 11.7, SaturatedFat 3.1, Cholesterol 144.3, Sodium 697.2, Carbohydrate 27.6, Fiber 3.9, Sugar 8.5, Protein 18.1
CRUSTY FRENCH ROLLS
Save time by letting your bread machine knead the dough for these hearty, chewy rolls with a wonderful golden crust. They're best eaten the day they're baked, or frozen for later.
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In bread machine pan, place the first five ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide into 18 portions; shape each into a round ball. , Place on a lightly greased baking sheets; sprinkle with cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes. Beat egg white and water; brush over dough. Bake at 375° for 15 minutes; brush again with glaze. Bake 10 minutes longer or until golden brown.
Nutrition Facts : Calories 101 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 20g carbohydrate, Fiber 4g protein.
More about "french veal rolls recipes"
STUFFED VEAL BIRD ROLLS RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.7/5 (15)Total Time 55 minsCategory Entree, Appetizer, DinnerCalories 607 per serving
CRUSTY FRENCH BREAD ROLLS - DINNER, THEN DESSERT
From dinnerthendessert.com
BLANQUETTE DE VEAU - TRADITIONAL FRENCH VEAL STEW
From 196flavors.com
BEEF PAUPIETTES | LEITE'S CULINARIA
From leitesculinaria.com
10 BEST STUFFED ROLLS OF VEAL RECIPES | YUMMLY
From yummly.com
PORK AND SAGE SAUSAGE ROLLS | EAT, LITTLE BIRD
From eatlittlebird.com
ITALIAN VEAL ROLLS | METRO
From metro.ca
FRENCH VEAL CHOP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
VEAL FRENCH RECIPE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
SAUSAGE ROLLS | RECIPETIN EATS
From recipetineats.com
FRENCH PETITS PAINS BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 BEST VEAL FRENCH RECIPES | YUMMLY
From yummly.com
RECIPE FOR FRENCH BLANQUETTE DE VEAU - MAD ABOUT MACARONS
From madaboutmacarons.com
ITALIAN VEAL ROLLS - AUTHENTIC ITALIAN RECIPES | PIZZACAPPUCCINO
From pizzacappuccino.com
SUPER EASY FRENCH BREAD ROLLS PERFECT FOR BEGINNERS - MEL'S …
From melskitchencafe.com
TOMAXELLE, THE GENOESE VEAL ROLLS - ASMALLKITCHENINGENOA
From asmallkitcheningenoa.com
3 WAYS TO COOK VEAL ROLLS - THE LIMITED TIMES
From newsrnd.com
NOLA-STYLE FRENCH BREAD ROLLS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
RAMBOUILLET VEAL ROLLS RECIPE BY FRENCH.RECIPES | IFOOD.TV
From ifood.tv
FRENCH VEAL ROLLS RECIPE - WEBETUTORIAL
From webetutorial.com
FRENCH VEAL CORDON BLEU RECIPE [AUTHENTIC] - MASALA HERB
From masalaherb.com
OLD FASHIONED FRENCH VEAL STEW — SIMPLE FRENCH COOKING
From simplefrenchcooking.com
HAM AND CHEESE-FILLED VEAL ROLLS - GIALLOZAFFERANO RECIPES
From giallozafferano.com
STUFFED VEAL ROLLS, SICILIAN STYLE | CIAO ITALIA
From ciaoitalia.com
FRENCH VEAL RECIPE - THESMARTCOOKIECOOK
From thesmartcookiecook.com
AN EASY FRENCH BREAD ROLLS RECIPE TO DIE FOR! - NOT ENTIRELY AVERAGE
From notentirelyaverage.com
OLDE WORLDE GERMAN BEEF ROULADEN ROLLS WITH GRAVY …
From wildflourskitchen.com
VEAL AND GARLIC CHEESE ROLLS RECIPE - COOKITSIMPLY.COM
From cookitsimply.com
ALSATIAN VEAL ROLLS RECIPE BY FRENCH.RECIPES | IFOOD.TV
From ifood.tv
VEAL RECIPES
From allrecipes.com
FRENCH BREAD DINNER ROLLS | SERENA BAKES SIMPLY FROM SCRATCH
From serenabakessimplyfromscratch.com
BEST CLASSIC FRENCH VEAL STEW RECIPE | SIMPLE. TASTY. GOOD.
From junedarville.com
14 BEST VEAL CUTLETS RECIPES - TOP RECIPES - TOP TEEN RECIPES
From topteenrecipes.com
BEST COOKING BREADCRUMB RECIPES: FRENCH VEAL ROLLS
From worldbestbreadcrumbrecipes.blogspot.com
FENNEL & VEAL STEW RECIPE - CLASSIC FRENCH RECIPE - SAVORY THOUGHTS
From savorythoughts.com
FRENCH SILK CAKE ROLL RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
25 BEST GROUND VEAL RECIPES TO TRY AT HOME - GLORIOUS RECIPES
From gloriousrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #main-dish #beef #veal #meat #4-hours-or-less
You'll also love