French Cheese–Filled Veal Roulades

Be creative—you can use any number of stuffings. The stuffing of peppery Boursin cheese and oregano is spicy, a nice counterpoint to the creamy sauce.

Serves: 8Hands-on: 25 minutesTotal: 45 minutesDifficulty: Medium

Serves: 8


  • 8 veal scallops, pounded very thin
  • 6 oz. pepper-flavored Boursin cheese
  • 1 tsp. dried oregano or 2 tsp. fresh
  • 1 large egg, beaten
  • 2 Tbsp. butter
  • ½ cup dry white wine
  • 1 cup light cream
  • ¼ cup finely grated Parmesan cheese
  • ¼ tsp. ground nutmeg or paprika


  • Trim the pounded veal to resemble rectangles. In a medium bowl, combine cheese, oregano, and egg to make the stuffing. Spread stuffing on veal. Roll and tie with kitchen string.
  • Melt butter in a large skillet over medium-high heat and lightly brown veal. Add wine and bring to a boil. Reduce heat to low, cover, and cook for 30 minutes.
  • Transfer veal to a platter. To the sauce in the pan add the cream, Parmesan cheese, and nutmeg and raise heat to medium. Stir sauce and cook until heated through, about 5 minutes. Pour sauce over veal.