SICILIAN VEAL ROULADES
Make and share this Sicilian Veal Roulades recipe from Food.com.
Provided by Phil Franco
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 152.4, Fat 4, SaturatedFat 1.1, Cholesterol 105.8, Sodium 243.4, Carbohydrate 21.4, Fiber 1.4, Sugar 2, Protein 7.1
NANA'S ITALIAN ROULADE
My great-aunt from Sicily taught my mother how to stuff and bake a steak in a jelly-roll style. It's unique and really special in our family. -Roseanne McDonald, Days Creek, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high 3-5 minutes or until partially cooked but not crisp. In a small bowl, mix garlic, Italian seasoning, salt and pepper., Starting at a long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; Pound with a meat mallet to 1/4-in. thickness., Spread garlic mixture over steak; sprinkle with cheese. Layer with eggs and bacon to within 1 in. of edges; sprinkle with parsley. Starting with a long side of the steak, roll up jelly-roll style (along the grain); tie at 1-1/2-in. intervals with kitchen string., In a Dutch oven, heat oil over medium-high heat. Brown roulade on all sides. Pour pasta sauce over top. Bake, covered, 1-1/2-1-3/4 hours or until meat is tender., Remove roulade from pot; remove string and cut into slices. Serve with sauce over spaghetti. Sprinkle with additional parsley.
Nutrition Facts : Calories 331 calories, Fat 15g fat (5g saturated fat), Cholesterol 119mg cholesterol, Sodium 1491mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 4g fiber), Protein 26g protein.
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