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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Recipe Information
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
Instructions
Prepare the veal cutlets by pounding them gently until they are about 1/4 inch thick. Set aside.
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.
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.
Carefully roll each veal cutlet tightly into a cylinder. Tie each roll with cooking twine to secure.
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.
Remove the veal rolls from the skillet and set aside on a plate.
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.
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.
Remove the veal rolls from the pan and cut the twine off carefully. Let rest for 5 minutes.
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.
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
Calories |
3625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.2 g | 245% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1788 mg | 596% | |
| Sodium | 6603 mg | 287% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 8.7 g | ||
| Protein | 393.3 g | 787% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1266 mg | 97% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3654 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
