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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This is so good! I love ordering veal dishes at French restaraunts and decided to try making this myself. I was surprised that it isn't that hard. I found this recipe in a 1973 Betty Crocker cookbook. Prep and cook times approximate. Note: If you don't have a wooden mallet, the edge of a plate can be used to pound meat. Ingredients:
4 boneless veal cutlets (about 4 ounces each) or 1 lb veal round steak, 1/2 inch thick |
4 slices ham, thin,boiled or cooked |
4 slices swiss cheese, thin |
2 tablespoons flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon allspice |
1 egg, slightly beaten |
1/2 cup dry breadcrumbs |
3 tablespoons shortening |
2 tablespoons water |
Directions:
1. If using veal round steak, cut into 4 serving pieces.
2. Pound meat until 1/4 inch thick.
3. Place a slice of ham and cheese on each piece of meat.
4. Roll up carefully, beginning at narrow end; secure rolls with wooden picks.
5. Mix flour, salt, pepper and allspice; coat rolls with flour mixture.
6. Dip rolls into egg, then roll in bread crumbs.
7. Melt shortening in large skillet; brown rolls, about 5 minutes.
8. Reduce heat and add water.
9. Cover; simmer 45 minutes or until tender.
10. Remove cover last 2 or 3 minutes to crisp rolls slightly.
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