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.
Nutrition Facts : Calories 607 kcal, Carbohydrate 55 g, Cholesterol 174 mg, Fiber 3 g, Protein 29 g, SaturatedFat 13 g, Sodium 806 mg, Sugar 4 g, Fat 29 g, ServingSize 8 rolls (8 servings), UnsaturatedFat 0 g
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.
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
NITKO'S VEAL ROLL
This is my own recipe, opening night was 15 years ago (I don't remember what was the occasion), and since than this meal was always marked as excellent. I prepare it for special days: birthdays, promotions, as a gift, or just for fun. Anyone who reads this recipe can change fillings, no hard feelings Use imagination.
Provided by nitko
Categories Veal
Time 1h20m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 17
Steps:
- Hit the veal steaks hard to make large thin steaks.
- Pour over each few drops of Worcestershire sauce, salt, pepper and mustard.
- Than put on each steak sliced ham ("pršut"), cheese, olive and thyme. Close the steaks and tide each with a thread like a parcel.
- Roll each stake in flour and fry them in a pan (use olive oil, but not too much).
- When steaks become brownish, pour wine and cook 10 minutes. Pour beef stock and add 2 lemon rounds.
- Cook about 30 min, or until meat is soft; than take out the meat, put 2 teaspoons of mustard in sauce, cook two more minutes, add cream and put back the meat. Cook two minutes.
- Serve with fresh parsley leaves on it. I recommend cranberry jam with it.
Nutrition Facts : Calories 965.6, Fat 59, SaturatedFat 19.9, Cholesterol 205.7, Sodium 1222, Carbohydrate 34.5, Fiber 2.9, Sugar 2.2, Protein 52.4
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.
NITKO'S VEAL RISOTTO
This is one of my ways of making risottos. This one has more Dalmatian approach with herbs and olive oil and tomatoes. North Croatian way would be with Hungarian paprika and other herbs and spices. You cal also use beef, horse or pork meat.
Provided by nitko
Categories Lunch/Snacks
Time 55m
Yield 2 portions, 2 serving(s)
Number Of Ingredients 13
Steps:
- Cut veal muscles into small pieces (as for paprikas).
- Mince onion very finely. (If you use fresh plum tomato first soak them 2-4 minutes in hot water, remove skin and "shave the best red part from it", remove seeds and cut into small pieces. If you use canned tomato, skip this part.).
- Sauté onion on olive oil until translucent, add meat and sauté 5-7 minutes. Add wine and sauté until alcohol evaporates (2 min.).
- Add finely minced garlic and tomato. Season with some of basil, marjoram and oregano (the rest add at the end). Season with salt and pepper. Stir well and cook about 20 minutes or until all liquid evaporates.
- Add rice and water as manufacturer suggests (Remember that you may have some water already in the pot, so count this water out). Cook until rice is done (20 min.).
- Before end you may add some of basil, oregano and marjoram if you did not put all at the beginning. Serve hot with grated parmesan.
Nutrition Facts : Calories 1850.3, Fat 54.9, SaturatedFat 17.7, Cholesterol 183.5, Sodium 2274.9, Carbohydrate 247, Fiber 6.8, Sugar 5.7, Protein 73.3
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