Turkish Veal Roulades

Stuffing veal with a nice tapenade of olives and parsley is a wonderful alternative to plain veal cutlets.

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

Serves: 8


  • 8 veal scallops, pounded very thin
  • 10 pimiento-stuffed green olives, minced
  • 8 black olives (Spanish or Greek), pitted and minced
  • 6 scallions, minced
  • 1⁄2 cup minced parsley
  • 2 Tbsp. olive oil
  • Juice of 1⁄2 lemon
  • 1 egg, beaten
  • 4 Tbsp. butter
  • 1⁄2 cup dry white wine


  • Trim the pounded veal to resemble rectangles. Lay the veal out flat.
  • In a medium bowl, mix the olives, scallions, parsley, olive oil, and lemon juice with the beaten egg. Spread mixture on veal scallops. Roll the veal 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 serving platter and pour wine in pan over the veal.