Country-style veal roll

Ingredients

• 500 gveal escalopes
• 90 mlplain flour
• 45 mllard
• 30 mloil
• 1 glassMarsala wine
• 240 ml (1 cup)chicken stock
• 30 mllard
• 200 gchicken offal
• 100 gcured ham
• 1onion
• 5 mlchopped chives
• 5 mlchopped parsley
• 2.5 mldried oregano
• 2.5 mlsalt
• 2.5 mlblack pepper
• 2.5 mldried basil

Instructions

1. 1

   Cook the filling

   Melt 30 ml of lard in a small saucepan over moderate heat. Fry the chicken offal, stirring often, until browned.

2. 2

   Season the filling

   Take the pan off the heat and add the ham, onion, parsley, chives, basil, oregano, salt and pepper. Stir to combine.

3. 3

   Fill one escalope

   Lay a veal escalope on a board and put a spoonful of the filling in the middle. Roll it up and tie it at both ends with kitchen string.

4. 4

   Roll remaining veal

   Repeat with the remaining escalopes and filling.

5. 5

   Coat in flour

   Roll each parcel in the flour, then shake off the excess.

6. 6

   Brown the rolls

   Melt 45 ml of lard with the oil over moderate heat. Fry the rolls in batches of four for 10 minutes, turning them occasionally until browned.

7. 7

   Keep them warm

   Transfer each batch to a preheated serving dish and keep warm while you cook the rest.

8. 8

   Start the sauce

   Pour away nearly all the oil from the pan, leaving about 15 ml. Add the Marsala and chicken stock, raise the heat and bring to the boil.

9. 9

   Cook until tender

   Lower the heat and return the rolls to the pan. Cook gently until the veal is tender, then transfer the rolls to a serving dish and keep warm.

10. 10

    Reduce the sauce

    Boil the Marsala sauce until it has reduced slightly.

11. 11

    Serve the rolls

    Take the sauce off the heat, spoon it over the rolls and serve immediately.

What are country-style veal rolls?

These are thin veal escalopes rolled around a savoury filling, browned and served with a pan sauce. Rolled and stuffed meat dishes are found in many European cooking traditions; this version draws its character from Marsala, cured ham and herbs.

The filling is cooked before it goes into the veal, and the rolls are browned before being gently simmered. That sequence builds flavour while giving the meat time to become tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 610 calories, 43g protein, 18g carbs, 38g fat.

The veal, chicken offal and ham provide most of the protein, while the flour and any rice served alongside contribute carbohydrates. Lard, oil and the meat contribute much of the fat. Pair one roll with a moderate serving of saffron rice and plenty of vegetables to round out the plate.

The filling ingredients

Chicken offal: the recipe does not specify which parts, so use a suitable mix and chop it small enough to cook evenly. Brown it in the lard before adding the other filling ingredients.

Ham and herbs: cured ham brings a salty, savoury note, while parsley, chives, basil and oregano give the filling its aromatic flavour. Taste before adding extra salt, since the ham may already be salty.

Rolling and tying

Even thickness: if an escalope is markedly thicker in one area, gently flatten it so it can roll evenly. Keep the filling in the centre rather than spreading it to the edges.

Secure parcels: tie each roll at both ends as directed, so it holds its shape during browning and simmering. Remove the string before serving.

Getting a good brown

Batch size: brown four rolls at a time, as the method specifies, and avoid crowding them in the pan. Give each roll a turn now and then so the exterior colours on all sides.

Pan heat: use moderate heat for browning. If the lard and oil begin to smoke, lower the heat before adding the next batch.

Marsala sauce and tenderness

Deglaze: after leaving about 15 ml of oil in the pan, add the Marsala and stock and bring them to the boil. This loosens the browned bits that contribute flavour to the sauce.

Gentle simmer: once the rolls return to the pan, keep the heat low and cook until the veal is tender. The recipe gives no cooking time for this stage, so check the texture rather than relying on a fixed duration.

What to serve alongside

Saffron rice: the description suggests serving the rolls with saffron rice, which works well with the rich sauce. Spoon a little sauce over the rice as well as the veal.

Vegetables: long courgettes or peas are suggested accompaniments. A simply cooked vegetable side adds freshness without competing with the seasoned filling.

Recipe notes & tips

• Chop the chicken offal and onion finely so the filling sits neatly inside the escalopes.
• Let the filling cool slightly before rolling to make it easier to handle.
• Keep the flour coating thin by shaking each parcel well before frying.
• Brown the rolls in batches so they have room to colour instead of steaming.
• Use kitchen string that can be removed easily before serving.
• Taste the sauce before serving and adjust the seasoning only if needed.

Variations

• Use chicken livers: replace some or all of the offal with finely chopped chicken livers and brown them thoroughly.
• Add garlic: include a little finely chopped garlic with the filling ingredients for a more pronounced savoury flavour.
• Use dry sherry: swap the Marsala for dry sherry for a less sweet, still aromatic pan sauce.
• Try sage: replace some of the basil with chopped sage for a deeper herbal note.
• Serve with peas: add simply cooked peas on the side for a sweet contrast to the cured ham.

Common mistakes to avoid

• Overfilling the escalopes: the parcels may split; use only a spoonful and leave space around the edges.
• Skipping the string: untied rolls can unravel in the pan; tie both ends securely.
• Crowding the pan: the rolls may steam rather than brown; cook them in batches of four.
• Using high heat throughout: the outside can darken before the veal turns tender; simmer gently after adding the stock.
• Reducing the sauce too far: it may become overly concentrated; stop once it has thickened slightly.

How to store

Refrigerate cooled rolls and sauce in a covered container for up to 3 days. Reheat gently in a covered pan with a splash of stock or water until piping hot throughout.

Frequently asked questions