Swedish Braised Veal Birds (Kalvrulader) With Ham and Swiss

I absolutely love these!!!!! Makes a very nice presentation for company, too! Yet very easy to make! :)

Ready In:
1hr 5mins
Serves:
Units:

ingredients

  • 1 12 lbs veal cutlets (8 thin)
  • 12 cup flour
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 8 slices boiled ham (thin slices)
  • 8 slices swiss cheese (thin slices)
  • 2 tablespoons vegetable oil
  • 12 1/2 cup beef broth or 1/2 cup water
  • 14 cup heavy cream or 1/4 cup whole milk

directions

  • If your cutlets aren't thin and pre-pounded, pound them to be very thin and about 4x8".
  • Mix flour, salt and pepper and dredge both sides of each cutlet.
  • Place a slice of ham and cheese on each piece of meat.
  • Roll up and secure with string or toothpicks. (String seems to work better for me.).
  • Heat oil in heavy-bottomed skillet.
  • Add meat rolls and brown quickly in hot oil on all sides.
  • Add bouillon and reduce heat.
  • Cover and simmer til meat is tender, about 30 minutes.
  • Remove veal birds from pan to a platter. Remove strings or toothpicks, and cover loosely with foil. (Just to keep hot.).
  • Add cream to pan and heat over low heat, cooking and stirring for 2 minutes.
  • Season to taste with salt and pepper.
  • *Don't add too much salt if your ham and cheese is very salty.
  • Pour gravy over veal birds and serve.
  • This is traditionally served with lingonberries, creamed potatoes and salad.
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@Wildflour
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@Wildflour
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"I absolutely love these!!!!! Makes a very nice presentation for company, too! Yet very easy to make! :)"
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  1. Wildflour
    I absolutely love these!!!!! Makes a very nice presentation for company, too! Yet very easy to make! :)
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