Veal Roulette


  • 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.

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