French Veal Rolls Food

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.

VEAL ROLLS WITH SAVORY BREAD STUFFING

Steps:

• Gather the ingredients.
• Sauté celery and onion in 1/4 cup butter until onion is tender.
• Stir in bread cubes, 1/4 teaspoon salt, sage, pepper, parsley, and milk; toss lightly.
• Divide dressing evenly between cutlets, placing some dressing in center of each cutlet.
• Roll meat around dressing and fasten with wooden picks.
• Roll veal rolls in flour to coat, saving leftover flour. In a large deep skillet or Dutch oven, brown veal rolls in the remaining 1/4 cup butter.
• Add the water and wine; cover tightly and simmer until tender, about 45 minutes.
• Put veal rolls on a serving platter and keep warm.
• Blend together the leftover flour and sour cream, and stir into drippings.
• Add mushrooms and remaining 1/2 teaspoon salt.
• Cook, stirring constantly until the sauce is thickened.

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.

FRENCH VEAL ROLLS

Steps:

• Pound veal unti it is 1/4 inch thick.
• Combine crumbs with milk; mix with sausage, onion, garlic, bacon, parsley and egg yolk.
• Put 1 tablespoon filling across the center of each piece of veal.
• Roll up, securing with a toothpick.
• Heat fat in skillet; saute veal rolls until browned.
• Add consomme and simmer until done, 45 to 60 minutes.
• Thicken liquid with flour.
• Place veal rolls on platter, cover with sauce and garnish with parsley and lemon slices.

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

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.

STUFFED VEAL ROLLS WITH ICED APPLE WINE SAUCE

Steps:

• Pound Scallopini thin between 2 sheets of wax paper.
• Top each with 2 slices of pancetta and cover with cheese.
• Sprinkle with sage, salt and pepper to taste.
• Roll each scallopini tightly, jelly roll style and secure with a tooth pick.
• In an oven proof skillet, heat half of the oil over high heat and brown rolls well on all sides. Sprinkle with salt and pepper and place skillet in 350 degree F over (180 degree C) for about 10 minutes or until a hint of pink remains.
• Meanwhile, in a small skillet, heat remaining oil over medium heat and cook shallot for about 2 minutes or until softened.
• Add wine and cranberries and bring to boil and reduce until almost all of the liquid evaporates. Add stock and return to boil. Simmer until reduced by half.
• Serve with veal rolls and garnish with fresh sage if desired.