Veal and Cheese Rouladen

Written by John Q. Public. Posted in


1/3 cup light sour cream 3 tbsp chopped fresh parsley 2 tbsp dill pickle juice 1 tbsp German-style mustard or Dijon mustard 1 tsp cornstarch 4 pieces veal scaloppini (about 1 lb/450 g) 1/4 tsp each salt and pepper 4 slices (75 g) Canadian Swiss cheese 2 dill pickles, quartered lengthwise 2 tbsp all-purpose flour 1 tbsp each vegetable oil and butter 1 onion, finely chopped 3/4 cup chicken broth


In small bowl, whisk together sour cream, parsley, pickle juice, mustard and cornstarch; set aside. Between waxed paper or plastic wrap, pound veal to tenderize. On work surface, sprinkle veal with pinch each of the salt and pepper. Cover with cheese, leaving about 1/4-inch (5 mm) border. Place 2 pickle quarters on each piece and roll up, making sure no cheese is visible outside. Sprinkle with remaining salt and pepper; roll in flour to lightly coat. In skillet, heat oil and butter over medium heat; fry veal rolls, turning often, until browned and just a hint of pink remains in centre of meat, about 8 minutes. Transfer to warm platter; keep warm. Add onion to pan; saute scraping up brown bits, until softened and light golden, about 5 minutes. Stir in broth and bring to boil; reduce heat and simmer, stirring often, for 3 minutes. Stir sour cream mixture into pan and simmer, stirring, for 2 minutes. Spoon over veal. Makes 4 servings.

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