Veal Roulette
Ingredients
2 lbs of veal, cutlets | ||
1 cup Italian bread crumbs | ||
kosher salt and fresh cracked black pepper to taste | ||
4 tbs olive oil | ||
2 tbs butter | ||
1 egg | ||
Cracker crumbs |
- Pound veal cutlets between several sheets of plastic wrap until about 1/8 inch thick.
- Combine bread crumbs, salt, pepper, onion and melted butter.
- Spread about 2 tbs of the bread crumb mixture on each of the veal cutlets.
- Roll cutlets and fasten with tooth picks or with butchers twine.
- Dip each roll in beaten egg and roll in cracker crumbs.
- Add olive oil to a saute and brown veal rolls all over.
- Add cream to the pan and simmer veal rolls until cooked through.
No Comments