Veal Roulades with Chestnut Filling
Veal roulades with chestnut filling is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 veal cutlets (160 g each)
- 100 g canned chestnuts
- 50 g dates
- 1 roll of bread
- 1 egg
- 4 tbsp hot milk
- 0.5 bunch Parsley
- 2 tbsp Vegetable oil
- Salt
- Pepper
- figs
- lingonberries
- black sesame seeds
- 2 sheets puff pastry
Instructions
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1.
Thaw the puff pastry and cut out large star shapes.
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2.
Place the pastry stars on a baking sheet lined with parchment paper and bake at 170°C for about 12 minutes until golden brown, sprinkling with sesame seeds.
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3.
Pat the chestnuts dry and finely dice them with the dates.
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4.
Cut the bread into cubes and pour milk over them.
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5.
Mix the egg, chopped parsley, salt, pepper with the breadcrumb mixture, chestnuts, and dates.
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6.
Wash the veal, pat dry, lightly pound flat, season with salt and pepper, spread the filling evenly on each cutlet, roll tightly, and secure with roulade pins or kitchen twine.
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7.
Heat oil in a pan and sear the roulades all around until browned, then bake in the oven at 180°C for 15 minutes to finish cooking.
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8.
Serve with lingonberries, figs, and puff pastry stars.
