Veal Rollatini

by Michele Pesula Kuegler | March 7th, 2011 | Main Dishes, Recipes, Tapas Monday

Veal is newer to the list of foods that I like.  I used to refuse to try it quite adamantly and, thus, didn’t know what I was missing.  Finally, at some point in time, my husband ordered it while at a restaurant, and I agreed to try a bite.  While it was not an instant conversion from hate to love, I did decide that it was better than anticipated.

Many restaurants serve veal in a fried form, which removes it from my list of ordering options.  So, I began to play with cooking veal at home.  What I quickly learned is that veal is not an easy meat to cook.  It tends to be cut thin and become tough quite quickly.  I have tried several different ways of cooking it with fair results.  However, last week I discovered the best method so far: braising.

Braising has been a favorite way to cook meats in our house for some time, but I had not tried it with veal.  As we had veal cutlets, rather than leaving thin slices of meat to simmer, I decided to fill them with various ingredients (veggies for me and veggies and sausage for my husband) before searing to produce rollatini.

After allowing them to simmer for a couple hours, I was ready to serve the rollatini for our Monday Tapas meal.  I was hopeful that the veal would be tender.  If not, well, it would be a cooking experiment gone awry.  Seeing that the veal is today’s recipe, it should be obvious that the veal was a success.  It was amazingly tender, no knife needed, just a gentle nudge from the fork to break the rollatini into a bite-sized piece.  Having conquered the task of cooking veal, victory sure did taste sweet.

Veal Rollatini


  1. 3 Tb. olive oil, divided
  2. 4 carrots, peeled and finely diced
  3. 3 cloves garlic, minced
  4. 1 Tb. flax seed
  5. 8 veal cutlets, pounded thin
  6. 16 oz. whole tomatoes
  7. 3/4 cup sherry
  8. vegetable broth
  1. Place a large skillet over medium heat, and add 1 tablespoon olive oil. Add carrots, and sauté for 5 minutes. Add garlic and cook for one minute.
  2. Remove from heat, and add flax seed. Place a small amount of the carrot mixture in the center of a cutlet, roll cutlet around filling, and secure with a toothpick.
  3. Repeat with remaining cutlets.
  4. Place a medium-sized stock pot over medium heat, and add remaining olive oil. Place rollatini in pan, and sear on all sides, for about 30 seconds per side.
  5. Add tomatoes (crushing them as you do so) and sherry. If there is not enough liquid for braising, add vegetable broth as needed. Also, add any remaining carrot mixture to sauce.
  6. Reduce to a simmer, cover, and cook for 2 hours.
Think Tasty

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