Veal Roulade Stuffed with Herbs
A beautifully presented dish that is sure to impress, Veal Roulade Stuffed with Herbs combines succulent veal with a rich filling, all perfectly rolled and baked for a satisfying meal. This dish not only showcases the tender flavor of veal but also infuses the roulade with aromatic herbs that elevate its taste profile.
The preparation of this delightful recipe takes a little effort but rewards you with a dish that is perfect for special occasions or family gatherings. Veal cutlets serve as the canvas for a delicious stuffing made with herbs, traditionally seasoned to enhance their natural flavor. By rolling the veal around this stuffing, you create an impressive and hearty roulade that is impressive in both taste and presentation.
Why make this recipe
Veal Roulade Stuffed with Herbs is a dish that reflects the artistry of cooking, making it ideal for those who love to explore flavors and textures. The combination of tender veal and fragrant herbs creates a symphony of taste that captivates the palate. Using fresh ingredients brings a brightness that offsets the richness of the veal, resulting in a dish that is not only indulgent but also satisfying. This recipe allows you to showcase your cooking skills while also providing a hearty meal that’s great for entertaining guests or enjoying with family.
What makes this dish particularly special is its versatility; while it stands beautifully as is, you can pair it with various sides such as roasted vegetables, mashed potatoes, or a light salad. Additionally, by mastering the art of roulade preparation, you open the door to experimentation with different fillings, which means you can personalize this dish to suit your tastes or those of your dinner guests.
How to make Veal Roulade Stuffed with Herbs
To begin preparing Veal Roulade Stuffed with Herbs, start by gathering all your ingredients and making sure your workspace is organized. The clean presentation of the final dish is important, so choose a good-quality parchment paper for lining your baking sheet. This prevents any sticking and assists in even cooking. The seasoning of the veal is crucial; a light sprinkle of salt and pepper enhances the taste of the meat without overpowering the delicate flavors of the stuffing.
The stuffing itself, rich with herbs often found in bouquet garnis, adds layers of flavor. As you spread the stuffing over the veal cutlets, ensure even distribution to achieve consistent flavor throughout the roulade. When rolling the cutlets, practice a gentle yet firm motion to keep the roll intact, using kitchen twine to secure it tightly to maintain shape during cooking. Pouring a little water and adding butter to the baking sheet not only adds moisture but also encourages a flavorsome, succulent finish to the dish.
After the roulade is tied and ready, the baking process begins. The oven should be preheated adequately to allow for thorough cooking, ensuring that the veal remains juicy. Baking the roulade at 400°F (200°C) for 50 minutes allows the flavors to meld beautifully, creating a dish that oozes warmth and comfort when served.
Ingredients
- Parchment paper
- 10 large veal cutlets
- Salt and pepper
- 3 bouquets garnis
- 1⅛ lb (500 g) stuffing
- Kitchen twine (to tie and secure)
- Scant ½ cup (100 mL) water
- 1½ tbsp unsalted butter
Directions
- Preheat the oven to 400°F (200°C). Line a baking sheet/pan with parchment paper.
- Spread the veal cutlets out on the parchment, slightly overlapped to form one large layer. Season with salt and pepper.
- Add the bouquets garnis and spread the stuffing over the veal. Roll everything up into a roulade. Tie with kitchen twine to secure.
- Add the scant ½ cup (100 mL) water and the 1½ tbsp butter to the pan (and season with salt/pepper if desired).
- Bake at 400°F (200°C) for 50 minutes.
Time Breakdown
• Preparation Time: 30 minutes
• Cooking Time: 50 minutes
• Baking Time: 50 minutes
• Chilling Time: 0 minutes
• Rising Time: 0 minutes
• Total Time: 1 hour 20 minutes
• Servings: 6
How to serve Veal Roulade Stuffed with Herbs
Serving Veal Roulade Stuffed with Herbs is all about presentation and complementing flavors. Once baked, allow the roulade to rest for a few minutes before slicing. This resting period helps the juices to redistribute throughout the meat, making each slice tender and succulent. When serving, a sharp knife will create clean, elegant slices, showcasing the vibrant stuffing inside.
Accompany the slices with a drizzle of the pan juices for added flavor, and consider a garnish of fresh herbs to enhance the visual appeal. For sides, roasted seasonal vegetables, buttered noodles, or creamy polenta make excellent companions, adding texture and additional flavors to round out the meal. A light, crisp salad can also work wonders in balancing the richness of the veal, completing your plated dish beautifully.
How to store Veal Roulade Stuffed with Herbs
When it comes to storing leftovers of Veal Roulade Stuffed with Herbs, allow the dish to cool completely before refrigeration. Wrap the sliced roulade tightly in plastic wrap or store it in an airtight container to maintain its freshness. The roulade can typically be stored in the refrigerator for up to three days.
If you wish to keep it for a longer period, consider freezing individual slices. Wrap them well to prevent freezer burn, and you can enjoy this flavorful dish for months. When ready to eat the frozen slices, it’s best to thaw them in the refrigerator overnight before reheating. Whether in the microwave or the oven, ensure they are heated through before serving again.
Tips to make Veal Roulade Stuffed with Herbs
To ensure your Veal Roulade Stuffed with Herbs turns out perfectly, some tips might come in handy. First, choose high-quality veal cutlets, as the flavor and texture of the meat play a significant role in the dish’s overall success. Taking the time to pound the cutlets to an even thickness can also help in achieving a tender result.
Experimenting with the stuffing allows for personal flair. Herbs such as thyme, rosemary, and parsley are excellent choices, but feel free to introduce other ingredients like sun-dried tomatoes or a bit of cheese for added flavor. To enhance taste, applying a marinade to the veal before assembling might amplify its tenderization and flavor absorption.
Lastly, monitoring the cooking time and temperature is crucial. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) for medium doneness. This technique guarantees that you will benefit from tender, juicy veal while avoiding overcooking.
Variation
No major variations, but you can adjust seasonings to taste.
Nutritional Information (Per Serving)
• Calories: 350 kcal
• Protein: 32 g
• Carbohydrates: 5 g
• Fat: 22 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 600 mg
FAQs
Q: Can I use a different type of meat for this recipe?
A: Yes, you can substitute veal with pork or chicken cutlets, keeping in mind that cooking times may vary.
Q: How can I make the stuffing more flavorful?
A: Try adding sautéed onions, garlic, or different herbs and spices to the stuffing mixture for enhanced taste.
Q: Is it necessary to use kitchen twine?
A: While kitchen twine helps secure the roulade, you can also use toothpicks or choose not to tie it if you prefer, just be cautious while slicing.
Veal Roulade Stuffed with Herbs
Ingredients
Main Ingredients
- 10 large veal cutlets Choose high-quality cutlets for best flavor.
- 1⅛ lb stuffing Stuffing can include herbs and other ingredients to taste.
- scant ½ cup water Add moisture during baking.
- 1½ tbsp unsalted butter For added flavor in the pan.
- Salt and pepper Season to taste.
- 3 bouquets garnis Use a mix of fresh herbs typically found in bouquet garnis.
- parchment paper To line the baking sheet.
- kitchen twine To tie and secure the roulade.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Spread the veal cutlets out on the parchment, slightly overlapped to form one large layer. Season with salt and pepper.
- Add the bouquets garnis and spread the stuffing over the veal. Roll everything up into a roulade and tie with kitchen twine to secure.
- Add the scant ½ cup of water and the 1½ tbsp of butter to the pan, seasoning with salt and pepper if desired.
Cooking
- Bake at 400°F (200°C) for 50 minutes, allowing the flavors to meld beautifully.
