Veal roulades
Nutrition facts

Brennwert: 406 kJ / 96 kcal
Eiweiß:  20,9 g
Kohlenhydrate: 0,8 g
Fett: 1,0 g

Veal roulades
  • 8 raw veal schnitzel
  • 60 g canned morels
  • salt
  • black pepper
  • 25 g butter
  • 1 chopped onion
  • 1 Tbsp flour
  • 1 glass of dry white wine
  • 1 sprig of thyme
  • 6 sprigs of parsley
  • 1 sprig tarragon
  • 1/8 l meat broth
  • 80 g finely chopped veal without tendons, freeze for about 20 minutes
  • 80 g cream
  • 2 cl Madeira

How to prepare the smooth paste
Blend veal in a blender throughly, add cream, salt, pepper, and Madeira, and work them until smooth.

Pound veal until flat and season with salt and pepper from both sides. Spread smooth paste on each raw schnitzel, roll, and wrap around a butcher’s string. Melt butter and lightly brown roulades from all sides. Add chopped onions and sauté until soft. Sprinkle with flour and let thicken for a minute. Deglaze with white wine and stir thoroughly. Then, add meat broth. Wash herbs, bundle them, and add to the pot; let simmer covered for 40 minutes. Add more meat broth as needed. Serve veal roulades with strained sauce.