French Veal Rolls Recipes

Steps:

• Sprinkle veal chops with salt and pepper. In a skillet, brown chops on both sides in oil. Sprinkle onion into a greased shallow baking dish; dot with 1 tablespoon butter. Top with chops; drizzle with broth. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over top. , Bake, uncovered, at 350° for 30-35 minutes or until meat is no longer pink and a thermometer reads 160°.

Steps:

• Mix prosciutto, ground veal, onion, parsley, garlic, salt and pepper.
• "Staff" cutlets by rolling them around the proscuitto and veal mixture and tie with a string.
• Brown the veal rolls in butter and oil over high heat. Turn until browned all around.
• Add chicken broth and wine to pan. Reduce heat to medium and let simmer, covered, about 20 minutes. Remove string. Serve with mustard, mayonnaise.

Steps:

• If using veal round steak, cut into 4 serving pieces.
• Pound meat until 1/4 inch thick.
• Place a slice of ham and cheese on each piece of meat.
• Roll up carefully, beginning at narrow end; secure rolls with wooden picks.
• Mix flour, salt, pepper and allspice; coat rolls with flour mixture.
• Dip rolls into egg, then roll in bread crumbs.
• Melt shortening in large skillet; brown rolls, about 5 minutes.
• Reduce heat and add water.
• Cover; simmer 45 minutes or until tender.
• Remove cover last 2 or 3 minutes to crisp rolls slightly.

Steps:

• Lightly flour steaks. Sprinkle with salt and pepper. Brown steaks lightly in melted butter. Put meat in greased baking dish. Top with chopped mushrooms, parsley, tomatoes, and cream. Bake at 350 degrees for 1 1/2 hours covered. Uncover. Top with mozzarella cheese and bake until cheese melts -- about 10 minutes. Serve with salad, vegetables and rolls. This recipe yields 4 servings.

Steps:

• In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
• To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

Steps:

• Pound veal unti it is 1/4 inch thick.
• Combine crumbs with milk; mix with sausage, onion, garlic, bacon, parsley and egg yolk.
• Put 1 tablespoon filling across the center of each piece of veal.
• Roll up, securing with a toothpick.
• Heat fat in skillet; saute veal rolls until browned.
• Add consomme and simmer until done, 45 to 60 minutes.
• Thicken liquid with flour.
• Place veal rolls on platter, cover with sauce and garnish with parsley and lemon slices.