Veal Roulades Food

VEAL ROULADES

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.

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!

STUFFED VEAL ROULADE WITH CRABMEAT

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.