Show: Chef Du Jour
Episode: Robert Wong
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Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
6 servings

Ingredients

For crabmeat filling:

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 to a baking pan and finish in a 375-degree oven for approximately 15 to 18 minutes until cooked through.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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