Veal Rolls with Savory Bread Stuffing

Veal Rolls
Veal Rolls. Foodcollection/Getty Images
  • 55 mins
  • Prep: 10 mins,
  • Cook: 45 mins
  • Yield: 8 rolls (8 servings)
Ratings (6)

Veal cutlets are filled with a bread stuffing and served with a sour cream mushroom sauce. Veal is a tender meat, so these rolls are lightly browned to keep that tenderness alive. They make excellent hors d'oeuvres or a fantastic side to the main course.

What You'll Need

  • 1/2 cup celery (diced) 
  • 1/4 cup onion (chopped) 
  • 1/2 cup butter
  • 2 cups bread (soft cubes)
  • 3/4 teaspoon salt (divided)
  • 1/8 teaspoon sage
  • 1 dash pepper
  • 1 tablespoon parsley (chopped)
  • 1/4 cup milk
  • 32 oz veal (8 boneless cutlets, 4 to 5 ounces each)
  • 1/3 cup flour
  • 1/4 cup water
  • 1/4 cup white wine (dry)
  • 1/2 cup sour cream
  • 1 can mushrooms (4 ounces, sliced and drained)

How to Make It

  1. Sauté celery and onion in 1/4 cup butter until onion is tender.
  2. Stir in bread cubes, 1/4 teaspoon salt, sage, pepper, parsley, and milk; toss lightly.
  3. Divide dressing evenly between cutlets, placing some dressing in center of each cutlet.
  4. Roll meat around dressing and fasten with wooden picks.
  5. Roll veal rolls in flour to coat, saving leftover flour. In a large deep skillet or Dutch oven, brown veal rolls in remaining 1/4 cup butter.
  1. Add water and wine; cover tightly and simmer until tender, about 45 minutes.
  2. Remove veal rolls to serving platter and keep warm.
  3. Blend together leftover flour and sour cream; stir into drippings.
  4. Add mushrooms and remaining 1/2 teaspoon salt.
  5. Cook, stirring constantly until the sauce is thickened.
Nutritional Guidelines (per serving)
Calories 483
Total Fat 30 g
Saturated Fat 14 g
Unsaturated Fat 10 g
Cholesterol 171 mg
Sodium 579 mg
Carbohydrates 14 g
Dietary Fiber 2 g
Protein 37 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)