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Rolled Veal Cutlets

Rolled Veal Cutlets recipe image
These Rolled Veal Cutlets offer a classic, comforting dinner experience with tender meat wrapped around a flavorful stuffing of onion, celery, and herbs. The veal is dredged in flour and browned to perfection before being simmered in a savory broth to ensure it stays moist and delicate. A thickened pan gravy, made from the cooking drippings, adds a rich, savory finish that complements the mild flavor of the veal. This dish is perfect for special family dinners or when you want to serve something elegant yet approachable.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 450
Dietary: Vegetarian
Description
These Rolled Veal Cutlets offer a classic, comforting dinner experience with tender meat wrapped around a flavorful stuffing of onion, celery, and herbs. The veal is dredged in flour and browned to perfection before being simmered in a savory broth to ensure it stays moist and delicate. A thickened pan gravy, made from the cooking drippings, adds a rich, savory finish that complements the mild flavor of the veal. This dish is perfect for special family dinners or when you want to serve something elegant yet approachable.
Ingredients
  • Chopped onion
  • Chopped celery
  • Butter or margarine
  • Bread cubes
  • Bacon, cooked and crumbled
  • Dry white wine
  • Salt
  • Pepper
  • Poultry seasoning
  • Veal cutlets
  • All-purpose flour
  • Vegetable oil
  • Water
  • Beef bouillon granules
  • Cornstarch
  • Water (for slurry)
  • Salt (for gravy)
  • Pepper (for gravy)
Directions
  1. 1
    In a skillet, sauté chopped onion and celery in butter until tender.
  2. 2
    Stir in bread cubes, crumbled bacon, white wine, salt, pepper, and poultry seasoning to create the stuffing mixture.
  3. 3
    Place about one-sixth of the vegetable mixture in the center of each veal cutlet.
  4. 4
    Fold the edges of the veal over the filling and secure with a wooden pick.
  5. 5
    Dredge the stuffed veal cutlets in flour, coating them evenly.
  6. 6
    Brown the cutlets on all sides in hot vegetable oil in a heavy skillet.
  7. 7
    Add 1 1/2 cups of water and beef bouillon granules to the skillet.
  8. 8
    Cover and cook over low heat for 30 minutes until the veal is tender.
  9. 9
    Remove the veal cutlets from the skillet and keep them warm.
  10. 10
    In a small bowl, combine cornstarch and 1/4 cup of water, stirring until smooth.
  11. 11
    Stir the cornstarch mixture into the drippings in the skillet.
  12. 12
    Cook the gravy over medium heat, stirring constantly, until it thickens and bubbles.
  13. 13
    Stir in the additional salt and pepper for seasoning.
  14. 14
    Spoon the hot gravy over the veal cutlets before serving.

Nutrition Facts

Servings 6 pies

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 22g34%
Saturated Fat 8g40%
Cholesterol 120mg40%
Sodium 550mg23%
Total Carbohydrate 15g5%
Dietary Fiber 1g4%
Sugars 2g
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: veal, cutlets, rolled, stuffed, gravy, dinner, comfort food, classic, meat, pan-fried, simmered, onion, celery, bacon, bread cubes, flour, savory, family meal, traditional, herbs
Read it online: https://www.chefs-mate.com/recipe/rolled-veal-cutlets/