SICILIAN VEAL ROULADES
Make and share this Sicilian Veal Roulades recipe from Food.com.
Provided by Phil Franco
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Flatten the veal cutlets with a meat mallet and marinate them in the vinegar with the lemon zest and a few grains of black pepper.
- Chop the garlic and parsley. Mix with the grated Pecorino Siciliano in a soup bowl.
- Beat the eggs in a separate bowl.
- Remove the slices of veal from the marinade and dry them with paper towels.
- Dip them in the egg, then in the spiced Pecorino Siciliano cheese, on one side only.
- Roll the slices with the cheese on the inside and pin the edges with a tooth pick.
- Dip the roulades in the egg again, and then cover in the breadcrumbs.
- In a deep pan fry the roulades in abundant oil, turning them frequently.
- Serve immediately.
- Serves 4.
- That's it!
Nutrition Facts : Calories 152.4, Fat 4, SaturatedFat 1.1, Cholesterol 105.8, Sodium 243.4, Carbohydrate 21.4, Fiber 1.4, Sugar 2, Protein 7.1
VEAL SCALLOPINI ROLLATINI A LA MARSALA AND MUSHROOMS
Steps:
- Divide the veal tenderloin into three pieces. Carefully and gracefully pound each piece with a meat mallet on each side until 1/8-inch thick.
- Dice the capocollo, Prosciutto, soppressata, provolone, parsley and basil and place in an 8-inch bowl. Mix together.
- Beat eggs together in a small bowl, then add 1 tablespoon egg to the bowl with the meat mixture and mix in. Carefully divide stuffing into 3 portions and roll each up in a scallopini very tightly.
- Heat oil in an 8-inch saute pan until lightly smoking. Roll each rollatini in flour, then shake off excess and roll in remaining egg wash until covered. Place rollatinis in hot oil, seam-side down.
- Allow to brown, lowering heat as needed. Gracefully turn, cooking scallopini until they have golden-brown crusts, approximately 3 minutes on each side. Remove excess oil from pan, then place back on medium heat and add mushrooms. Allow to cook for 2 minutes, then season with salt, pepper and parsley. Add Marsala wine to deglaze pan, then carefully add stock, butter and demi-glace. Allow heat to remain on medium until the liquid reduces by half, then by half again. When you see the pan sauce is the consistency of heavy cream, you have achieved nirvana. Gracefully place rollatinis on a plate, then cover with remaining sauce and mushrooms.
SICILIAN VEAL CUTLETS
Garlic burns very easily in a hot skillet; cook it for no more than 30 seconds, or until slightly brown, before adding the wine.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 11
Steps:
- Trim fat from veal. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness using a meat mallet or rolling pin. Combine flour and pepper. Dredge veal in flour mixture; shake off excess flour.
- Heat 1 teaspoon oil in a skillet over high heat until hot. Add half of cutlets to skillet. Cook 2 minutes on each side or until browned. Repeat with 1 teaspoon oil and remaining veal. Remove from pan.
- Add garlic, and saute 30 seconds. Add wine, scraping pan to loosen browned bits. Reduce heat to medium-high; boil wine mixture for 3 minutes. Return veal to pan. Add tomato, olives, and artichokes; cover and simmer 1 minute or until thoroughly heated. Serve immediately with the pasta. Garnish with thyme, if desired.
Nutrition Facts : Calories 398.4 calories, Carbohydrate 40.7 g, Cholesterol 102.5 mg, Fat 10 g, Fiber 4.6 g, Protein 26.1 g, SaturatedFat 1.7 g, Sodium 315.7 mg, Sugar 2.4 g
NANA'S ITALIAN ROULADE
My great-aunt from Sicily taught my mother how to stuff and bake a steak in a jelly-roll style. It's unique and really special in our family. -Roseanne McDonald, Days Creek, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high 3-5 minutes or until partially cooked but not crisp. In a small bowl, mix garlic, Italian seasoning, salt and pepper., Starting at a long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; Pound with a meat mallet to 1/4-in. thickness., Spread garlic mixture over steak; sprinkle with cheese. Layer with eggs and bacon to within 1 in. of edges; sprinkle with parsley. Starting with a long side of the steak, roll up jelly-roll style (along the grain); tie at 1-1/2-in. intervals with kitchen string., In a Dutch oven, heat oil over medium-high heat. Brown roulade on all sides. Pour pasta sauce over top. Bake, covered, 1-1/2-1-3/4 hours or until meat is tender., Remove roulade from pot; remove string and cut into slices. Serve with sauce over spaghetti. Sprinkle with additional parsley.
Nutrition Facts : Calories 331 calories, Fat 15g fat (5g saturated fat), Cholesterol 119mg cholesterol, Sodium 1491mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 4g fiber), Protein 26g protein.
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