|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 14g||71%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 2g||6%|
|*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.|
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.
- 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 ounces 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 (4 ounces) can mushrooms (sliced and drained)
Gather the ingredients.
Sauté celery and onion in 1/4 cup butter until onion is tender.
Stir in bread cubes, 1/4 teaspoon salt, sage, pepper, parsley, and milk; toss lightly.
Divide dressing evenly between cutlets, placing some dressing in center of each cutlet.
Roll meat around dressing and fasten with wooden picks.
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.
Add the water and wine; cover tightly and simmer until tender, about 45 minutes.
Put veal rolls on a serving platter and keep warm.
Blend together the leftover flour and sour cream, and stir into drippings.
Add mushrooms and remaining 1/2 teaspoon salt.
Cook, stirring constantly until the sauce is thickened.
- 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.
- Replace the veal cutlets with thin turkey cutlets, thinned chicken breast cutlets, or thin pork cutlets.