Stuffed Veal Roulade with Crabmeat

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
6 servings

Ingredients
  • 6 (3-ounce) veal (pounded thin)
  • For crabmeat filling:
  • 6 ounces ground veal
  • 6 ounces ground pork
  • 2 ounces heavy cream
  • 1 egg
  • 1 tablespoon fresh tarragon, chopped
  • 1 tablespoon fresh parsley, chopped
  • 8 ounces backfin crabmeat, picked well
  • Salt and pepper to season
Directions

Chill all ingredients well. Combine ground veal and ground pork in a food processor and process until smooth (approximately 1 minute using a pulse). Add cream, egg, tarragon and parsley into veal and pork mixture, process until smooth and well combined. Transfer into a mixing bowl. Add picked crabmeat. Keep refrigerated until ready to use. To assemble: Layout veal scaloppine. Place approximately 2 ounces of crab filling down on the center of veal from end to end. Carefully fold ends over and roll. Secure with butcher twine or a 6-inch skewer. Season with salt and pepper. Sear veal roulades until golden brown. Transfer onto a baking pan and finish in a 375 degree oven for approximately 15 to 18 minutes until cooked through.


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