Veal Rolls With Savory Bread Stuffing
Stuffed veal cutlets feature a savory breadcrumb, herb, and vegetable filling, complemented by a tangy sour cream sauce.
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Instructions
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Sauté celery and onion in 1/4 cup butter until tender, then stir in bread cubes, 1/4 teaspoon salt, sage, pepper, parsley, and milk.
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Divide the prepared mixture among veal cutlets, roll each, and secure with wooden picks.
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Dredge veal rolls in flour, saving the extra, then brown them in the remaining 1/4 cup butter in a large skillet.
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Add water and wine, cover, and simmer for 45 minutes until tender.
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Transfer veal rolls to a warm serving platter.
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Whisk reserved flour with sour cream, then stir into the skillet drippings with mushrooms and 1/2 teaspoon salt.
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Cook, stirring, until the sauce thickens.