Veal rolls

Ingredients

• 3veal escalopes
• 60 g (¼ cup)butter
• 1onion
• 250 gchicken livers
• 125 gmushrooms
• 4 tablespoonsbreadcrumbs
• 1 teaspoondried basil
• 1 teaspoonsalt
• 1 teaspoonblack pepper
• 240 ml (1 cup)white wine
• 240 ml (1 cup)chicken stock
• 240 ml (1 cup)cream

Instructions

1. 1

   Cut the veal

   Lay the veal escalopes on a board and cut them into pieces measuring 4 × 8 cm.

2. 2

   Make the filling

   Melt 2 tablespoons of the butter in a medium frying pan. Add the onion and cook, stirring occasionally, for 5–7 minutes until translucent but not browned. Add the chicken livers and mushrooms; cook, stirring often, for 5 minutes, until the livers are browned outside and pink inside. Take the pan off the heat and transfer the mixture to a board with a slotted spoon. Chop it very finely or mince it, then place it in a medium bowl. Mix in the breadcrumbs, salt, pepper and basil.

3. 3

   Roll the veal

   Spread each piece of veal with some of the liver filling, roll it up and secure it with string.

4. 4

   Brown and braise

   Fry the rolls in a medium frying pan with the remaining butter over moderate heat, turning them until well browned. Transfer them to a dish as they brown and keep warm. Arrange the rolls in a medium casserole, pour over the wine and chicken stock, cover and bake at moderate heat until tender. Remove the casserole from the oven, transfer the rolls to a dish and keep them warm while you make the sauce.

5. 5

   Thicken the sauce

   Bring the remaining cooking liquid to the boil and simmer for 5 minutes, until reduced by half. Lower the heat and stir in the cream until the sauce thickens. Warm for 2 minutes without letting it boil.

6. 6

   Serve the rolls

   Take the casserole off the heat, pour the sauce over the rolls and serve hot.

What are veal rolls?

Veal rolls are thin pieces of meat wrapped around a filling, a format found in several European cooking traditions. This version pairs tender veal with chicken liver, mushrooms and herbs, then serves the rolls with a wine-and-cream sauce.

The filling brings savoury depth, while browning the rolls before baking adds colour and flavour. Mashed potatoes are a natural accompaniment for catching the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 34g protein, 9g carbs, 37g fat.

The veal and chicken livers provide most of the protein, while the breadcrumbs contribute carbohydrates. Butter and cream account for much of the fat; serve a moderate amount of mashed potato with plenty of salad or vegetables to balance the plate.

Build a balanced filling

Liver and mushrooms: cook them with the onion before chopping the mixture finely. A fairly fine filling is easier to spread over the veal and less likely to spill as you roll it.

Breadcrumbs and herbs: the crumbs help bind the filling, while basil, salt and pepper season it. Mix thoroughly so the seasoning is distributed throughout.

Roll and secure carefully

Even pieces: cut the veal to the stated 4 × 8 cm size so the rolls are manageable and cook at a similar pace. Spread the filling in a thin, even layer rather than piling it up.

Tight rolls: roll each piece firmly and tie it with kitchen string. This helps keep the filling in place while the veal browns and braises.

Brown before baking

Moderate heat: turn the rolls in the pan until they are browned all over. Avoid rushing this stage with very high heat, which can darken the butter before the meat has coloured evenly.

Covered cooking: the casserole is covered for baking so the rolls cook gently in the wine and stock. The recipe gives no exact oven temperature or baking time, so check tenderness during cooking.

Finish the cream sauce

Reduce first: simmer the cooking liquid for 5 minutes, until it has reduced by half. This concentrates the flavour before the cream goes in.

Gentle heat: stir in the cream and warm the sauce for 2 minutes without boiling it. Keep the heat low to help the sauce thicken smoothly.

What to serve alongside

Potatoes: serve with mashed potatoes to make use of the creamy sauce. Boiled or roasted potatoes would also work if you prefer more texture.

Salad: add a fresh, lightly dressed salad to contrast with the rich filling and sauce. Choose crisp leaves or sliced vegetables.

Recipe notes & tips

• Pat the mushrooms dry before cooking so they brown rather than release excess water.
• Let the filling cool slightly before spreading it over the veal, which makes it easier to handle.
• Use kitchen string to secure each roll without tying it so tightly that the filling squeezes out.
• Turn the rolls gently while browning to keep them intact.
• Check the rolls for tenderness during the covered oven cooking, as the recipe does not specify a baking time.
• Warm the cream gently and do not let the sauce boil.

Variations

• Add parsley: mix a little chopped parsley into the filling for a fresh herbal note.
• Use mixed mushrooms: replace some or all of the mushrooms with another variety, chopped finely.
• Try thyme: use thyme in place of basil for a different savoury flavour.
• Serve with greens: add steamed green beans or dressed leaves alongside the potatoes.
• Make a smoother sauce: strain the cooking liquid before reducing it if you prefer a more even texture.

Common mistakes to avoid

• Overfilled rolls: too much filling can escape; spread a thin, even layer and roll firmly.
• Uneven pieces: different-sized veal pieces may cook at different rates; cut them to the stated dimensions.
• Scorched butter: excessive heat can burn the butter; brown the rolls over moderate heat.
• Unreduced liquid: the sauce may stay thin if the cooking liquid is not reduced by half; simmer it for the full 5 minutes.
• Boiling the cream: a vigorous boil can spoil the sauce's texture; warm it gently for 2 minutes.
• Guessing the oven time: tenderness varies with the thickness of the rolls; check them during baking.

How to store

Refrigerate leftovers 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; avoid boiling the cream sauce.

Frequently asked questions