Roulades of veal with chevre
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Roulades of veal with chevre
  Veal  
Last updated 6/12/2012 1:20:56 AM. Recipe ID 52909. Report a problem with this recipe.
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      Title: Roulades of veal with chevre
 Categories: Beef/veal, France
      Yield: 8 Servings
 
     12    Thin slices veal escalopes (
           -turkey breast may be s
           Salt
           Black pepper, ground
      6    Half-inch thick slices montr
           -achet, each cut into t
      2 tb Chopped chives
      2 tb Herbes de provence
      2    Eggs; well beaten
      2 c  Bread crumbs
    1/3 c  Butter
    1/2 c  White wine
      3    Shallots, chopped
 
   Pound meat until paper thin.  Sprinkle slices with salt and pepper.
  Place half rounds of cheese at one end of slice. Sprinkle with chives
  and Herbes De Provence. Fold in sides and roll up jelly-roll fashion,
  enclosing cheese.  Dip rolls in egg and then crumbs. Let dry on wax
  paper for 1 hour. (Can be made a day ahead to this point. After
  drying, cover rolls and refrigerate.  Bring to room temperature
  before cooking.) In skillet, heat butter and saute rolls slowly until
  richly browned on all sides. Remove from pan and keep warm. Add wine
  and shallots to skillet and bring to boil. Pour pan juices over
  rolls. Serve immediately.
 




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Recipe ID 52909 (Apr 03, 2005)

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