Veal Roulades Swiss-style

Ingredients

• 600 gVeal
• 200 gGround meat
• 100 gBacon
• 50 gBread
• 50 mlMilk
• 2 pcsEgg
• 50 gButter
• 30 gShallot
• 10 gParsley
• 6 gSalt
• 1 gPepper
• 0.5 gNutmeg
• 4 pcskuchengarn

Instructions

1. 1

   Prepare meat and forcemeat

   • Trim the veal leg if needed and cut into thin slices (approx. 12 mm thick), about 10 x 15 cm. Pound lightly with a meat mallet.
   • Soak the bread in the milk and squeeze out excess liquid.
   • Finely dice the shallot and chop the parsley.
   • Make the forcemeat: mix the ground veal, squeezed bread, 1 egg, diced shallot, parsley, 1/2 tsp salt, a little pepper and a pinch of nutmeg. Adjust seasoning.
2. 2

   Form roulades

   • Place a slice of bacon on one side of each veal slice.
   • Brush the other side with beaten egg.
   • Spread a thin layer (about 6 mm) of forcemeat on the egged side, roll tightly and tie with kitchen twine or secure with toothpicks.
3. 3

   Brown and braise

   • Heat the butter in a large pan.
   • Brown the roulades on all sides over medium-high heat until lightly colored.
   • Reduce heat, cover and braise slowly for about 60 minutes in the butter (add 1–2 tbsp water or stock if necessary to prevent sticking).
   • Remove roulades, let rest, remove strings and reduce juices to a sauce if desired.
4. 4

   Serve

   • Slice the roulades or serve whole with sauce and preferred side dishes (mashed potatoes, spaetzle, vegetables).
   • Serve hot.