Recipe by keen5
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.
Top Review by Gwen35
Four stars because my family enjoyed it so much. I feel it needs something to zip it up a bit - perhaps hot Italian procuitto or jalepeno cheese, I'm not sure. It was relatively simple to make and was nice and moist. I served it with scalloped potatoes, home-made cole slaw, home-made red tomato chow-chow and fresh bread. When I come up with a solution to MY problem regarding the blandness of the dish, I'll up-date this review to say what was done. If my DH enjoyed it though, it had to be good because he does not care for veal. Thanks for posting.
- 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 See How It's Made
- If using veal round steak, cut into 4 serving pieces.
- Pound meat until 1/4 inch thick.
- Place a slice of ham and cheese on each piece of meat.
- Roll up carefully, beginning at narrow end; secure rolls with wooden picks.
- Mix flour, salt, pepper and allspice; coat rolls with flour mixture.
- Dip rolls into egg, then roll in bread crumbs.
- Melt shortening in large skillet; brown rolls, about 5 minutes.
- Reduce heat and add water.
- Cover; simmer 45 minutes or until tender.
- Remove cover last 2 or 3 minutes to crisp rolls slightly.