Veal Rolls with PearMarch 15th, 2014 in Beef, Main Dishes by Julia Volhina
Total cooking time: 1h 10min
I saw veal rolls with pear meal in some TV show once and wanted to try it ever since.
The combination of ingredients in this recipe is unusual, veal is pretty expensive and somewhat hard to find here in US. This is probably the reason why I got to this recipe only now.
I used veal scallopini here, because they are already sliced, and it is easier to pick meat pieces of right amount and size. But you can also use whole piece of veal meat and slice it yourself.
As for the pear, use ripe fragrant pear for better results.
- 1lb of veal scallopini, 6-7 slices
- 1 pear
- 1 cup of dry white wine
- Grated parmesan cheese
- 3 tablespoons of all purpose flour
- Salt to taste
How to prepare, step-by-step:
- Prepare ingredients:
- Peel the pear, slice it in 6-8 pieces lengthwise (depending on the size of the veal pieces you have):
- Season pear pieces with salt, nutmeg and parmesan cheese to taste from each side, set aside:
- Flatten all scallopini pieces with a meat tenderizer, use 2-3 layers of food wrap to prevent spattering; salt to taste:
Fold a piece of meat around a piece of pear:
- Secure roll with wooden toothpicks or cooking twine (toothpicks are a bit harder to deal with while frying):
- Repeat the same for all pieces of meat:
- Roll each veal roll in flour:
- Warm up oven to 365F. Warm up skillet with a bit of oil, move veal rolls to the warmed up skillet, try to arrange them in a way that the meat “seam” is at the bottom of the roll to help the sealing: Fry rolls until colored from each side:
- Move ready rolls to a baking pan:
- Pour dry white wine over, cover pan with a lid or cooking foil and put to the oven. Cook rolls until meat reaches desired tenderness (20-30 mins):
- Serve veal and pear rolls warm with your choice of the side dish, remove toothpicks or/and twine before serving:
View all comments