French Veal Rolls
Indulge in the timeless elegance of French cuisine with these savory French Veal Rolls, a dish that brings together tender veal cutlets, aromatic herbs, and rich Parmesan cheese in a symphony of flavors. Each delicate cutlet is filled with a blend of garlic, fresh parsley, thyme, and breadcrumbs, rolled into perfection, and tied with cooking twine to maintain its shape. Lightly seared to a golden crisp and simmered in a luscious white wine and chicken stock sauce, these rolls are as comforting as they are sophisticated. Perfect for a dinner party centerpiece or an upscale family meal, they pair beautifully with roasted vegetables or creamy mashed potatoes. With just 25 minutes of prep time and a finishing touch of pan-sauce drizzle, this recipe is your gateway to mastering the art of French cooking at home. Keywords: French Veal Rolls, veal recipes, elegant dinner recipes, white wine pan sauce, French cuisine.
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Ingredients
- 8 pieces Veal cutlets
- 2 cloves Garlic cloves, minced
- 3 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 cup Parmesan cheese, grated
- 1 cup Breadcrumbs
- 2 large Eggs, beaten
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 cup White wine
- 1 cup Chicken stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Cooking twine
Directions
Step 1
Prepare the veal cutlets by pounding them gently until they are about 1/4 inch thick. Set aside.
Step 2
In a small bowl, mix the minced garlic, chopped parsley, chopped thyme, grated Parmesan cheese, and breadcrumbs. Add a pinch of salt and pepper to taste.
Step 3
Lay the veal cutlets on a flat surface. Spread about 1 to 2 tablespoons of the cheese and herb mixture over each cutlet, leaving a small border around the edges.
Step 4
Carefully roll each veal cutlet tightly into a cylinder. Tie each roll with cooking twine to secure.
Step 5
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Once the butter has melted and the pan is hot, sear the veal rolls on all sides until golden brown, about 2-3 minutes per side.
Step 6
Remove the veal rolls from the skillet and set aside on a plate.
Step 7
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes.
Step 8
Add the chicken stock and the remaining 1 tablespoon of butter. Return the veal rolls to the skillet, reduce the heat to low, and cover. Simmer for 20-25 minutes, turning the rolls occasionally.
Step 9
Remove the veal rolls from the pan and cut the twine off carefully. Let rest for 5 minutes.
Step 10
Reduce the sauce in the skillet slightly, if needed, until it reaches a desired consistency. Taste and adjust seasoning with salt and pepper, if necessary.
Step 11
Serve the veal rolls hot, drizzled with the pan sauce. Pair with a side of roasted vegetables or creamy mashed potatoes for a complete meal.
Nutrition Facts
| Serving size | (1740.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3625.1 |
| Total Fat 191.2g | 0% |
| Saturated Fat 72.6g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 1788.3mg | 0% |
| Sodium 6603.3mg | 0% |
| Total Carbohydrate 89.5g | 0% |
| Dietary Fiber 4.8g | 0% |
| Total Sugars 8.7g | |
| Protein 393.3g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 1265.8mg | 0% |
| Iron 23.7mg | 0% |
| Potassium 3653.7mg | 0% |
Source of Calories