Veal Rouladen Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
Servings2Cuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Onion1⁄4 Cup (4 tbs), finley diced
 Plain dried bread crumbs1 1⁄2 Tablespoon (1 Tablespoon Plus 1 1/2 Teaspoons)
 Imitation bacon bits1 Teaspoon, crushed
 Veal cutlets12 Ounce (2 Cutlets Of 6 Ounce Each)
 Prepared brown mustard2 Teaspoon
 Dill pickle1 Medium, cut lengthwise into quarters
 Margarine2 Teaspoon
 Chicken broth3⁄4 Cup (12 tbs)
 All-purpose flour2 Teaspoon

Nutrition Facts

Serving size

Calories 303 Calories from Fat 77

% Daily Value*

Total Fat 9 g13.3%

Saturated Fat 2.5 g12.5%

Trans Fat 0 g

Cholesterol 135 mg

Sodium 602.6 mg25.1%

Total Carbohydrates 15 g5%

Dietary Fiber 1.4 g5.5%

Sugars 2.2 g

Protein 39 g78.4%

Vitamin A 4.2% Vitamin C 2.8%

Calcium 3.5% Iron 5.2%

*Based on a 2000 Calorie diet

Directions

MAKING
1 In a small nonstick skillet, add onion and cook over medium heat until translucent.
2 In a small bowl, add cooked onion with bread crumbs and bacon bits; set aside.
3 Pound veal to about 1/4-inch thickness, between 2 sheets of wax paper, using a meat mallet.
4 Remove the paper carefully and spread 1 teaspoon mustard on each cutlet.
5 Sprinkle each cutlet with half of the crumb mixture.
6 Place 2 pickle quarters at narrow end of each cutlet; roll to enclose the filling and secure with toothpicks.
7 In the same skillet, heat margerine until bubbly.
8 Add the veal rolls and brown on all the sides.
9 Lower the heat and pour in the broth.
10 Simmer for 15 minutes, until the veal is done.
11 Transfer the rolls to a serving platter using a slotted spoon.
12 In a small cup, measure 1 tablespoon of pan juices and dissolve flour in it.
13 Add the flour mixture to the juices in the skillet stirring constantly.
14 Cook for 1-2 minutes until the sauce is thick.

SERVING
15 Pour the sauce over veal and serve.
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