Best 4 Spiced Veal Roulades Recipes

GERMAN BEEF ROULADEN

Steps:

• Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks.
• Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes.
• Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.

SPICED CARAMEL ROULADE WITH GINGER CREAM

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Lightly grease, then line a 13 by 18-inch jelly-roll pan with parchment or waxed paper. (Let the paper come up the long sides by about 2 inches - this will make it easier to form the roll.) Brush paper with oil or butter, dust with flour, tap out excess.
• Cake: Whisk together 1 1/2 cups flour, baking soda, baking powder, cinnamon, cloves, salt, ginger and cardamom together in a medium bowl. In another bowl, combine sweet potato, buttermilk, and vanilla until smooth.
• Beat butter and sugar in the bowl of an electric mixer on high speed until light and fluffy, about 4 minutes. Reduce to low; add eggs 1 at a time, beating well after each addition. Add flour mixture in 3 parts, alternating with the wet mixture in 2 parts, beginning and ending with flour. Beat until just blended. (If needed, fold batter together with a rubber spatula.)
• Spread batter evenly in prepared pan. Bake until cake springs back when pressed lightly, about 15 minutes.
• Run knife around cake edge, and invert cake onto a cotton tea towel (100 percent cotton works best and keeps the cake from sticking) generously dusted with confectioners' sugar. Carefully pull back parchment paper to release, and then place it back on top of the cake. Gently roll up the cake and towel together, starting from the narrow end to make a fat roll.
• Meanwhile for the filling, whip cream and confectioner's sugar to soft peaks. Fold in crystallized ginger.
• Carefully unroll the cake and remove the towel. Drizzle caramel over the cake. Spread gingered cream evenly over the cake. Using the short edge of parchment as guide, roll the cake up into a fat, loose cylinder. Transfer to a long platter. Dust with more confectioners' sugar and cinnamon in a Halloween pattern if desired. Serve, now or refrigerate until ready to serve.

STUFFED VEAL ROULADE WITH CRABMEAT

Steps:

• Chill all ingredients well. Combine ground veal and ground pork in a food processor and process until smooth (approximately 1 minute using a pulse). Add cream, egg, tarragon and parsley into veal and pork mixture, process until smooth and well combined. Transfer into a mixing bowl. Add picked crabmeat. Keep refrigerated until ready to use. To assemble: Layout veal scaloppine. Place approximately 2 ounces of crab filling down on the center of veal from end to end. Carefully fold ends over and roll. Secure with butcher twine or a 6-inch skewer. Season with salt and pepper. Sear veal roulades until golden brown. Transfer to a baking pan and finish in a 375-degree oven for approximately 15 to 18 minutes until cooked through.

SICILIAN VEAL ROULADES

Steps:

• Flatten the veal cutlets with a meat mallet and marinate them in the vinegar with the lemon zest and a few grains of black pepper.
• Chop the garlic and parsley. Mix with the grated Pecorino Siciliano in a soup bowl.
• Beat the eggs in a separate bowl.
• Remove the slices of veal from the marinade and dry them with paper towels.
• Dip them in the egg, then in the spiced Pecorino Siciliano cheese, on one side only.
• Roll the slices with the cheese on the inside and pin the edges with a tooth pick.
• Dip the roulades in the egg again, and then cover in the breadcrumbs.
• In a deep pan fry the roulades in abundant oil, turning them frequently.
• Serve immediately.
• Serves 4.
• That's it!