Veal Rolls with Smoked Cheese

October  6, 2015
2 Ratings
Photo by All that's Jas
  • Serves 2
Author Notes

Simple ingredients make this delicious, impressive looking dish.
I woke up in the middle of a night not knowing where I was. My dreams have always been vivid. Dreaming that I’m still in Bosnia and waking up in my own bed confused me for a second. I also woke up hungry for these veal rolls which is to no surprise because I was busy eating them in my dream. —Jas

What You'll Need
  • Veal Rolls
  • 2 veal cutlets, about 1/4-inch thick
  • 4 slices deli ham
  • 2-4 strips (about 1/2-inch thick all around) smoked cheese (I used smoked Gouda with bacon)
  • 1 roasted red pepper, cut in strips
  • 1 tablespoon sour cream
  • 1/4 cup oil
  • salt and pepper to taste
  • Mushroom Sauce
  • 8 ounces sliced mushrooms
  • 2 tablespoons butter
  • 1 small shallot, minced
  • 1 tablespoon all-purpose flour
  • 1/3 cup heavy cream
  • 1 tablespoon sour cream
  • 1 tablespoon white wine
  • salt and pepper to taste
  1. Veal Rolls
  2. Gently pound the cutlets with a meat tenderizer (hammer) until they double in size. They should get about 1/8 -inch thick. Season the cutlets with salt and pepper. Place ham slices over cutlets. If your cutlets are smaller in size use only one slice of ham.
  3. Position cheese and roasted pepper along the side, ensuring nothing sticks outside the edges. Roll it up tucking in the edges and secure with toothpicks.
  4. Heat the oil in a large skillet over moderately high heat. Sauté veal rolls, turning occasionally, until golden on all sides, about 10 minutes total. Transfer veal to a platter and keep warm, covered.
  1. Mushroom Sauce
  2. Melt the butter in a medium size pan over medium heat. Add the shallots and sauté until soft and translucent, for about a couple of minutes. Stir in the mushrooms and cook until they have turned a darker brown color and their juices have evaporated. This usually takes about 5-6 minutes.
  3. Reduce the heat and stir in the flour. Add wine and deglaze the pan. Stir in heavy cream and sour cream. Season with salt and pepper and simmer for 10-15 minutes, stirring frequently. The sauce will thicken.
  4. To serve, cut the veal rolls on an angle and place over mushroom sauce. Enjoy!

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • Jas

2 Reviews

LeBec F. December 19, 2015
really nice job, jas! I'm surprised you don't coat the 'birds' (that's what the Italians call them!) with flour first? You mentioned sour cream but it somehow got left out of the ingredients, so you might want to edit that! (Happens to many of us all the time!)
Jas December 20, 2015
Hello, Le Bec Fin! Thank you so much for your note. I didn't coat the "birds" in flour simply because they need to cook longer as they are stuffed and I didn't want the flour to burn. Thanks for noticing missing sour cream in the ingredient list. It is fixed now. Have a happy Holidays!