Veal Rolls With Savory Bread Stuffing

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 02/20/22
veal rolls and vegetables
fotek / Getty Images
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 8 servings
Yield: 8 rolls
Nutrition Facts (per serving)
607 Calories
29g Fat
55g Carbs
29g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 8
Amount per serving
Calories 607
% Daily Value*
Total Fat 29g 37%
Saturated Fat 13g 63%
Cholesterol 174mg 58%
Sodium 806mg 35%
Total Carbohydrate 55g 20%
Dietary Fiber 3g 12%
Total Sugars 4g
Protein 29g
Vitamin C 1mg 7%
Calcium 144mg 11%
Iron 5mg 26%
Potassium 398mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Veal cutlets are wrapped around a bread stuffing that's filled with celery, onion, and spices. The meat is then coated in flour, browned in butter, and simmered in a wine and water mixture. The finishing touch is a sour cream mushroom sauce drizzled over the stuffed veal rolls for a delicious dish. 

Veal is a tender and lean meat, and this recipe uses veal cutlets, which are thin and boneless. It is easy to overcook veal, making it tough, so take care and cook to USDA's recommended 160 F. Check the rolls with an instant-read thermometer to ensure they reach the proper temperature.

These stuffed veal rolls make excellent hors d'oeuvres or a fantastic side to the main course.​ They can be served with mashed potatoes—to share the wealth of the gravy; and some steamed green beans. 

Ingredients

  • 1/2 cup diced celery

  • 1/4 cup diced onion

  • 1/2 cup (4 ounces) unsalted butter

  • 2 cups soft bread cubes

  • 3/4 teaspoon salt, divided

  • 1/8 teaspoon sage

  • 1 dash freshly ground black pepper

  • 1 tablespoon chopped parsley

  • 1/4 cup milk

  • 8 (4-to 5-ounce) boneless veal cutlets

  • 1/3 cup all-purpose flour

  • 1/4 cup water

  • 1/4 cup dry white wine

  • 1/2 cup sour cream

  • 1 (4-ounce) can mushrooms, sliced and drained

Steps to Make It

  1. Gather the ingredients.

  2. Sauté celery and onion in 1/4 cup butter until onion is tender.

  3. Stir in bread cubes, 1/4 teaspoon salt, sage, pepper, parsley, and milk; toss lightly.

  4. Divide dressing evenly between cutlets, placing some dressing in center of each cutlet.

  5. Roll meat around dressing and fasten with wooden picks.

  6. Roll veal rolls in flour to coat, saving leftover flour. In a large deep skillet or Dutch oven, brown veal rolls in the remaining 1/4 cup butter.

  7. Add the water and wine; cover tightly and simmer until tender, about 45 minutes.

  8. Put veal rolls on a serving platter and keep warm.

  9. Blend together the leftover flour and sour cream, and stir into drippings.

  10. Add mushrooms and remaining 1/2 teaspoon salt.

  11. Cook, stirring constantly until the sauce is thickened.

Tip

  • For a dry white wine, try using a Sauvignon Blanc or Chardonnay. When selecting a wine to cook with, remember it is always best to choose one that you would drink. That way you can enjoy a glass, or two, of the wine that is remaining in the bottle. 

Recipe Variation

  • Replace the veal cutlets with thin turkey cutlets, thinned chicken breast cutlets, or thin pork cutlets.