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Spiced Veal Roulades

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Spiced Veal Roulades

Spiced Veal Roulades

amanda

Equipment

  • Electric Rolling Pin

  • Meat Tenderizer Set

  • Spice Grinder

  • Non-stick Skillet or Roasting Pan (heavy-duty aluminum or stainless steel with good heat distribution)

  • Meat Thermometer

  • Baking Sheet

  • Food Processor

  • Ziploc Bags

  • Silicone Oven Mitts

  • Chef's Knife and Cutting Board

Ingredients

  • 12 (3- to 4-ounce) veal scallops

  • 7 tablespoons butter, room temperature, divided

  • 2 tablespoons chopped fresh Italian parsley

  • 1 cup all purpose flour

  • 2 large eggs

  • 2 garlic cloves, minced

  • 1 teaspoon coarse kosher salt

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon ground cloves

  • 1/4 teaspoon ground nutmeg

  • 3 tablespoons extra-virgin olive oil

Instructions

1

Instruction 1

Working in batches and using meat mallet, pound veal scallops between sheets of plastic wrap into thin ovals, each about 3 to 4 inches wide. Sprinkle both sides of scallops lightly with salt. Mix 4 tablespoons butter and parsley in small bowl. Spread 1 teaspoon butter mixture evenly over 1 side of each veal scallop. Starting at short sides, roll up veal, enclosing butter mixture. Fasten ends of veal scallops with toothpicks to secure.
2

Instruction 2

Spread flour on plate. Whisk eggs, garlic, 1 teaspoon coarse salt, cinnamon, pepper, cloves, and nutmeg in medium bowl to blend. Dredge veal scallops in flour; shake off excess.
3

Instruction 3

Melt remaining 3 tablespoons butter with oil in heavy large skillet over medium-low heat until butter foams but is not brown, about 3 minutes. Turn veal rolls in egg mixture to coat well and add to skillet. Increase heat to medium-high and cook until rolls are browned on all sides and cooked through, turning frequently, about 10 minutes. Transfer to work surface; remove toothpicks. Cut rolls crosswise into slices. Divide veal roulades among plates and serve.
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