Veal roll
6 servings
30 minutes
Veal roulade is an exquisite dish of European cuisine that combines the tenderness of meat, the spiciness of sausage, and the creamy flavor of cheese. Asparagus adds freshness and a delicate texture, while white wine gives the sauce a refined acidity. The history of this dish is rooted in culinary traditions where meat roulades became a symbol of home comfort and festive gatherings. The browned crust and aroma of butter make each piece appetizing and rich. This roulade is perfect for a cozy family dinner as well as for formal events. It is served with a light vegetable garnish or crispy baguette that complements the flavor beautifully. The veal remains tender and juicy due to careful frying, while the harmony of ingredients creates an unforgettable gastronomic impression.
1
Peel the lower ends of the asparagus and dip the stems in boiling water for 3 minutes. Remove the asparagus and reserve 3 tablespoons of the broth.
- Green asparagus: 8 stems
- Dry white wine: 3 tablespoons
2
Place the escalopes between two layers of plastic wrap and pound each into a rectangle measuring 12x18 cm. Season with salt.
- Veal escalope: 4 pieces
- Salt: to taste
3
Place a piece of sausage and cheese on each escalope, and top with 2 asparagus stalks. Roll it up and secure with twine or toothpicks. Mix flour with salt and pepper and coat the rolls.
- Boiled veal sausage: 4 pieces
- Dutch cheese: 200 g
- Green asparagus: 8 stems
- Wheat flour: 2.5 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Heat 2 tablespoons of butter and 1 tablespoon of vegetable oil in a pan. Fry the rolls for 10-15 minutes, turning them frequently.
- Butter: 3 tablespoons
- Vegetable oil: 1 tablespoon
5
On high heat, boil the wine with the remaining butter and asparagus broth in a saucepan, and pour this sauce over the rolls.
- Dry white wine: 3 tablespoons
- Butter: 3 tablespoons