Swallow Nests

Name: Swallow Nests
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: Kosher salt and freshly ground black pepper; 4 large veal fillets (about 2 pounds), cut across the grain and pounded thin; 3 tablespoons finely chopped parsley leaves; 4 hard boiled eggs, peeled and halved; 4 slices ham; 1/2 cup all-purpose flour; 3 tablespoons vegetable oil; 1 tablespoon butter

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Level: Easy
Total: 45 min

Prep: 10 min
Cook: 35 min

Yield: 4 servings

Level: Easy
Total: 45 min

Prep: 10 min
Cook: 35 min

Yield: 4 servings

Ingredients

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Kosher salt and freshly ground black pepper

4 large veal fillets (about 2 pounds), cut across the grain and pounded thin

3 tablespoons finely chopped parsley leaves

4 hard boiled eggs, peeled and halved

4 slices ham

1/2 cup all-purpose flour

3 tablespoons vegetable oil

1 tablespoon butter

Directions

Salt and pepper the veal on both sides. Lay the fillets on a clean surface. Sprinkle them with parsley, then lay a slice of ham and 2 egg halves on each. Roll the fillets around the filling then tie the rolls with kitchen twine or thread.
Dredge the veal rolls in flour. Heat the oil in a large skillet over medium-high heat. Add the veal rolls and fry until browned on all sides. Reduce the heat to medium. Add the butter and enough water to almost cover the veal rolls. Simmer until the veal is tender, about 30 minutes. Slice the rolls on the bias, arrange on 4 warm plates, and serve.

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

Recipe courtesy of Donna Bobak, Bobak's Restaurant