Spiced Veal Roulades
Tender veal scallops pounded thin and rolled with herb butter, then dredged in seasoned flour and pan-fried with warm aromatic spices like cinnamon, cloves, and nutmeg for an elegant main course.
Ingredients
- •12 pieces veal scallops
- •7 tablespoons butter
- •2 tablespoons Italian parsley
- •1 cup all purpose flour
- •2 large eggs
- •2 cloves garlic
- •1 teaspoon coarse kosher salt
- •1 teaspoon ground cinnamon
- •½ teaspoon freshly ground black pepper
- •½ teaspoon ground cloves
- •¼ teaspoon ground nutmeg
- •3 tablespoons extra-virgin olive oil
Cooking Instructions
- 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.
15 min
- 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.
5 min
- 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.
15 min
