Estonian Stuffed Veal Roll Recipes

Steps:

• Prepare a medium hot charcoal fire, preheat a gas grill, or the broiler. Place grill rack or broiler pan 4 inches from heat.
• Place cutlets between 2 sheets of plastic wrap and pound to 1/4 inch thickness. (If you don't have a meat pounder or mallet just use an empty wine bottle).
• Cut veal into 3 x 2 inch pieces and sprinkle with salt and pepper. Cut mozzarella into 1 x 1/2 inch thick sticks and place a piece of cheese across the center of each cutlet. Sprinkle with parsley and garlic, roll up each piece of veal from one of the short sides.
• Skewer rolls onto two metal or bamboo skewers (hold skewers in the same hand, parallel and about an inch apart). Rolls should barely be touching. Skewer all meat in this way.
• Brush rolls with olive oil. Sprinkle with bread crumbs, patting them so they stick. Grill/broil skewers, turning once, until meat is browned and the cheese is slightly melted (about 10 minutes).
• Slide rolls off skewers and onto a warm serving platter. Serve immediately.

Steps:

• Put the slices of veal between sheets of plastic wrap and pound with a flat mallet without breaking the tissues. Set aside. Combine the prosciutto and pork in a mixing bowl. Melt 1 tablespoon of the butter in a small skillet and cook the onion, stirring, until it is wilted. Add this to the mixing bowl. Add the garlic, bread crumbs, nutmeg, pepper, lemon rind, egg and cheese. Blend well. Lay out the pieces of veal on a flat surface. Sprinkle with salt and pepper. Spoon an equal portion of the filling on each slice. Wrap the meat around the filling, folding and tucking the ends in envelope fashion. Tie each roll neatly in 2 places with string. Sprinkle with salt and pepper. Dredge the rolls all over in flour and shake off any excess. Select a heavy skillet large enough to hold the rolls in 1layer without crowding them. Melt the remaining 3 tablespoons of butter and, when it is quite hot but not browned, add the veal rolls. Cook, turning occasionally, until the are nicely browned all over, 3 or 4 minutes. Reduce the heat and continue cooking over moderately low heat for about 15 minutes. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the pan. Add the chicken broth. Bring to the boil and let cook over high heat for about 5 minutes. Remove the strings and serve the veal rolls with the sauce spooned over.

Steps:

• Preheat oven to 350°F.
• Stuffing:.
• Combine ground meats in a large mixing bowl then add bread crumbs, onions, water, eggs, 1 Tbsp salt and 1 tsp pepper.
• Mix until all ingredients are very well combined )your hands work well for this); then vigorously knead mixture for 3-5 minutes.
• Spread the veal skin-side down flat on work surface; using a small, sharp knife, make small cuts in the thickest areas of the meat to make it lie even flatter. Cover with plastic wrap or a towel.
• With the side of a cleaver or meat mallet, pound meat to a fairly uniform thickness.
• Remove cover and sprinkle veal liberally with salt and pepper.
• Spread 1/2 the stuffing on the veal, leaving a 2" border of veal exposed all around the sides.
• Lay hard-boiled eggs in a row down the length of stuffing & spread remaining stuffing in a layer over them.
• Bring one long side of the veal over the filling to the middle and tuck-in the two ends. Bring the other side over the filling to enclose it very well.Tie up with string. tie rolled veal crosswise at 2" intervals, then with more cord tie it lengthwise.
• Place the rolled veal seam-side down in a shallow roasting pan large enough to hold it.
• Pour in 1 1/2 cup chicken stock and roast for 2 hours basting occasionally with the pan juices.
• When meat is golden brown carefully transfer it to a serving platter; remove & discard cords.
• Bring juices remaining in pan to a boil over high-heat. If most of liquid has cooked away add remaining 1/2 cup chicken broth to pan.
• Scrape into it any bits that may be sticking to bottom and sides of pan. Remove from heat then stir 1/2 cup sour cream into sauce 1 Tbsp at a time. Season to taste.
• Slice veal roll crosswise into 1" rounds and arrange slightly overlapping down center of a large preheated platter. Moisten them with a few Tbsp sauce and serve remaining sauce separately.

Steps:

• Sauté the ground veal, mushrooms and garlic in a large casserole dish for a few minutes, just until the veal is light brown.
• Drain the liquid (if any) and add the wine. Cook for another minute or so.
• Transfer the mixture to a bowl and let it rest for a few minutes, then add the breadcrumbs, pine nuts, parmesan, marjoram, parsley, eggs, salt, and pepper. Combine the ingredients thoroughly with your hands or a wooden spoon.
• Lay out the veal slices and put about a tablepoonful of filling in the middle of each cutlet. Then flatten the filling so that it covers almost the entire surface of the veal slice. Use more or less as required.
• Roll the veal slice tucking in the sides as you go and secure it with string or toothpicks.
• Add the tomato sauce (I used barilla) to the same casserole dish, heat it slightly, then add the veal rolls.
• Cook gently until the veal is cooked through, about 10 to 15 minutes.

Steps:

• Let the oil and garlic steep in a small bowl 30 minutes to 2 hours.
• Toss the bread crumbs with half the infused oil and the parsley. Season to taste with salt and pepper.
• Place two of the veal slices between two sheets of plastic wrap and, with the smooth side of a heavy meat mallet, pound each slice of veal into a rough rectangular shape about 1/4 inch thick. Don't pound the veal too thin, or there is a possibility that the filling will leak during cooking. Repeat with the remaining veal. Divide the cheese and tomatoes evenly among the slices of veal, placing them along the center of one of the longer edges. Sprinkle half the seasoned bread crumbs over the tomatoes and cheese and drizzle on half the remaining infused oil. Roll the scallopine around the filling into compact rolls. Secure the flap with two toothpicks to keep the rolls intact while they cook.
• Preheat the oven to 425° F. Lightly brush a baking pan into which the veal rolls fit comfortably with some of the remaining infused oil. Arrange the veal side by side and seam side down in the prepared dish. Scatter the remaining bread crumbs in an even layer over the veal and drizzle on the remaining infused oil. Bake until the bread crumbs are golden brown and the cheese in the filling is melted, about 20 minutes. Serve as is or with a slice of lemon.