Veal Roulades Recipes
VEAL ROULADES
With a knife, chop the lardo and mix it with 6 tablespoons minced fennel fronds, 2 tablespoons minced parsley, 2 tablespoons minced marjoram, 1 teaspo...
Provided by Redazione Web
Categories main course
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- With a knife, chop the lardo and mix it with 6 tablespoons minced fennel fronds, 2 tablespoons minced parsley, 2 tablespoons minced marjoram, 1 teaspoon ground fennel seeds, a pinch of salt and a grind of fresh pepper.
- Spread this minced mixture on the veal slices, fold the long sides in and roll them up to form roulades. Fasten them closed with toothpicks. In a pan, melt a pat of butter and cook the roulades in it for 4-5 minutes, turning them so they brown evenly. Add salt to taste. Cut the radishes into chunks, remove the toothpicks from the roulades and serve them with the radishes.
STUFFED VEAL ROULADE WITH CRABMEAT
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Chill all ingredients well. Combine ground veal and ground pork in a food processor and process until smooth (approximately 1 minute using a pulse). Add cream, egg, tarragon and parsley into veal and pork mixture, process until smooth and well combined. Transfer into a mixing bowl. Add picked crabmeat. Keep refrigerated until ready to use. To assemble: Layout veal scaloppine. Place approximately 2 ounces of crab filling down on the center of veal from end to end. Carefully fold ends over and roll. Secure with butcher twine or a 6-inch skewer. Season with salt and pepper. Sear veal roulades until golden brown. Transfer to a baking pan and finish in a 375-degree oven for approximately 15 to 18 minutes until cooked through.
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- Working in batches and using meat mallet, pound veal scallops between sheets of plastic wrap into thin ovals, each about 3 to 4 inches wide. Sprinkle both sides of scallops lightly with salt. Mix 4 tablespoons butter and parsley in small bowl. Spread 1 teaspoon butter mixture evenly over 1 side of each veal scallop. Starting at short sides, roll up veal, enclosing butter mixture. Fasten ends of veal scallops with toothpicks to secure.
- Spread flour on plate. Whisk eggs, garlic, 1 teaspoon coarse salt, cinnamon, pepper, cloves, and nutmeg in medium bowl to blend. Dredge veal scallops in flour; shake off excess.
- Melt remaining 3 tablespoons butter with oil in heavy large skillet over medium-low heat until butter foams but is not brown, about 3 minutes. Turn veal rolls in egg mixture to coat well and add to skillet. Increase heat to medium-high and cook until rolls are browned on all sides and cooked through, turning frequently, about 10 minutes. Transfer to work surface; remove toothpicks. Cut rolls crosswise into slices. Divide veal roulades among plates and serve.
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