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Veal roulades

  • 35 minutes
  • Medium
  • Second Courses

Ingredients: Per 6 servings

  • 12 veal scaloppine
  • 2 oz lean pork
  • 2 oz ham
  • 3 ½ oz butter
  • 3 oz grated Parmigiano Reggiano cheese
  • white wine
  • crustless white bread, soaked in milk
  • 1 egg
  • salt and pepper


Pound the veal slices. Mince the pork meat, the ham, the inner part of the bread previously drained, and mix everything with the egg, grated Parmesan cheese, salt and pepper. Line up the slices and, in the centre of each, place a little mixture, roll up the stuffed slices and secure them with a toothpick. Brown the veal rolls in butter turning them frequently and basting them with a few tablespoon of dry white wine. Cook slowly for about 20 minutes.