Turkish Veal Roulades

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

Difficulty: Medium

Hands-on: 25 minutesTotal: 45 minutes

Serves: 8

Ingredients

  • 8 veal scallops, pounded very thin
  • 10 pimiento-stuffed green olives, minced
  • 8 black olives (Spanish or Greek), pitted and minced
  • 6 scallions, minced
  • ½ cup minced parsley
  • 2 Tbsp. olive oil
  • Juice of ½ lemon
  • 1 egg, beaten
  • 4 Tbsp. butter
  • ½ cup dry white wine

Directions

  • 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.

Recipe Information

Serves: 8

Ingredients

  • 8 veal scallops, pounded very thin
  • 10 pimiento-stuffed green olives, minced
  • 8 black olives (Spanish or Greek), pitted and minced
  • 6 scallions, minced
  • ½ cup minced parsley
  • 2 Tbsp. olive oil
  • Juice of ½ lemon
  • 1 egg, beaten
  • 4 Tbsp. butter
  • ½ cup dry white wine

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories340
Total Fat25g
Saturated Fat10g
Cholesterol135mg
Sodium320mg
Total Carbohydrate2g
Dietary Fiber1g
Sugars1g
Protein26g