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Categories:
rolls veal cutlets deli ham cheese red pepper sour cream oil salt mushroom sauce mushrooms butter shallot flour heavy cream sour cream white wine salt
Viewed: 34 - Published at: 2 years agoIngredients
- Veal Rolls
- 2 veal cutlets, about 1/4-inch thick
- 4 slices deli ham
- 2-4 strips (about 1/2-inch thick all around) smoked cheese (I used smoked Gouda with bacon)
- 1 roasted red pepper, cut in strips
- 1 tablespoon sour cream
- 1/4 cup oil
- salt and pepper to taste
- Mushroom Sauce
- 8 ounces sliced mushrooms
- 2 tablespoons butter
- 1 small shallot, minced
- 1 tablespoon all-purpose flour
- 1/3 cup heavy cream
- 1 tablespoon sour cream
- 1 tablespoon white wine
- salt and pepper to taste
Method
- Gently pound the cutlets with a meat tenderizer (hammer) until they double in size. They should get about 1/8 -inch thick. Season the cutlets with salt and pepper. Place ham slices over cutlets. If your cutlets are smaller in size use only one slice of ham.
- Position cheese and roasted pepper along the side, ensuring nothing sticks outside the edges. Roll it up tucking in the edges and secure with toothpicks.
- Heat the oil in a large skillet over moderately high heat. Saute veal rolls, turning occasionally, until golden on all sides, about 10 minutes total. Transfer veal to a platter and keep warm, covered.
- Melt the butter in a medium size pan over medium heat. Add the shallots and saute until soft and translucent, for about a couple of minutes. Stir in the mushrooms and cook until they have turned a darker brown color and their juices have evaporated. This usually takes about 5-6 minutes.
- Reduce the heat and stir in the flour. Add wine and deglaze the pan. Stir in heavy cream and sour cream. Season with salt and pepper and simmer for 10-15 minutes, stirring frequently. The sauce will thicken.
- To serve, cut the veal rolls on an angle and place over mushroom sauce. Enjoy!
