Veal Roulade Stuffed with Herbs
A beautifully presented dish that combines succulent veal with a rich herb filling, all rolled and baked to perfection for a satisfying meal that impresses any guest.
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.
Notes
Let the roulade rest for a few minutes before slicing to ensure juices redistribute. Consider serving with roasted vegetables, buttered noodles, or a light salad for balance.