Veal Roulade With Italian Food

VEAL SALTIMBOCCA ROULADES

Steps:

• Season veal well with salt and pepper. Coat veal lightly with flour, shaking off the excess.
• On each veal slice, layer the prosciutto, provolone, and sage leaves, divided equally.
• Roll up the veal and tie with kitchen string.
• Heat a skillet over medium heat then melt the butter.
• Cook the veal rolls in the butter about 5 minutes, turning occasionally, until browned on all sides.
• Add chicken broth to the skillet and cover.
• Increase the heat to medium-high about 5 minutes or until veal is no longer pink in the centre.

VEAL ROULADE WITH ITALIAN

Steps:

• Rinse basil, shake dry and pluck off leaves.
• Rinse veal cutlets under cold water, pat dry, and season with salt and pepper. Cover each cutlet with 1 slice of ham and a few basil leaves. Grate Parmesan, sprinkle on cutlets and roll up cutlets, secure with toothpicks.
• Peel carrots, rinse celery. Cut both into thin, long strips.
• Peel garlic and shallot and chop finely.
• Heat oil in a roasting pan. Cook veal rolls for about 4 minutes or until golden brown on all sides. Remove from pan and set aside.
• Saute shallot and garlic in the same pan, add carrots and celery and saute for 3 mintues. Deglaze pan with broth. Add tomatoes, season with salt and pepper and arrange rolls on the vegetables. Cover and simmer for about 15 minutes on medium heat.
• Rinse parsley, shake dry and chop. Arrange meat and vegetables on plates and sprinkle with parsley. Serve.

ITALIAN BEEF ROULADES

Steps:

• Mix onions, garlic, celery, parsley, & bread crumbs.
• Add salt, pepper, & Pamesan cheese.
• Blend well.
• Spread 1-2 tablespoons of filling on each slice of meat & sprinkle with olive oil.
• Roll up & secure with toothpicks or string.
• Brown rolls in small amount of olive oil.
• Add stock, wine, & bay leaf.
• Simmer for 30 minutes.
• Remove meat & reduce liquid.
• Serve rolls & sauce over noodles.
• Garnish with parsley with desired.

SICILIAN VEAL ROULADES

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!