Tuesday, April 19, 2011

Stuffed Veal Rolls

I got the idea from watching Ciao America a few weeks ago.  I don’t often eat veal (it’s been years actually), but I do enjoy it now and then and do really appreciate the tenderness of the meat.

For rolled veal, there are many options.  Options for stuffing and options for sauce (typically a nice tomato sauce would be appropriate).  Since Ciao America made it as a snack food (sans sauce) and used tomato and cheese – I decided to stick with that too.


  1. Lightly salt and pepper thin veal slices.  Brush with olive oil. 
  2. Bread with seasoned bread crumbs and shake off excess.
  3. Stuff w/ tomatoes and any of the following cheeses: pecorino, parmesan, or fontina. 
  4. Roll and lay in shallow baking dish.
  5. Bake 400 degrees 25 mins depending on thickness of veal.



I paired my stuffed veal roll with veggies including pea puree, oven roasted corn on the cob, and carrot sticks, and well as an egg noodle side dish.

Trick of the trade: use a bundt pan when removing the kernels.  So easy!  They just fall right into the pan with no kernels overboard or countertop mess to clean.



Pea puree may not look like the most appetizing thing plopped in a bowl, but it’s super good, good for you, and makes a perfect foundation for fancy meat to set on (if you’re into pretty plating that is…).


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