Spiced Veal Roulades

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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These spiced veal roulades offer a sophisticated take on a classic European technique, combining tender meat with a fragrant blend of warming spices. Traditionally prepared by pounding the veal until thin and supple, each scallop is filled with a rich parsley butter that melts during cooking to create a succulent, flavourful centre. The coating of cinnamon, cloves, and nutmeg provides an aromatic depth that perfectly complements the delicate nature of the veal.

As a high-protein main course, this dish is ideal for those seeking a nutritious yet indulgent dinner party option. The use of fresh garlic and aromatic spices elevates the mild meat, while the quick pan-frying method ensures a golden, crisp exterior. Serve these elegant slices alongside lightly steamed seasonal greens or a crisp salad for a balanced and impressive homemade meal.

Ingredients for Spiced Veal Roulades

12 (3- to 110g ) veal scallops
110ml butter, room temperature, divided
2 matskedar hackad färsk italiensk persilja
1 cup plain flour
2 stora ägg
2 vitlöksklyftor, hackade
1 tesked grovt kosher salt
1 teaspoon ground cinnamon
1/2 teskedar nymalen svartpeppar
1/2 teskedar malda kryddnejlikor
1/4 teaspoons ground nutmeg
45ml extra jungfruolja

How to make Spiced Veal Roulades

Working in batches and using meat mallet, pound veal scallops between sheets of plastic wrap into thin ovals, each about 3 to 4 inches wide. Sprinkle both sides of scallops lightly with salt. Mix 4 tablespoons butter and parsley in small bowl. Spread 1 teaspoon butter mixture evenly over 1 side of each veal scallop. Starting at short sides, roll up veal, enclosing butter mixture. Fasten ends of veal scallops with toothpicks to secure.

Spread flour on plate. Whisk eggs, garlic, 1 teaspoon coarse salt, cinnamon, pepper, cloves, and nutmeg in medium bowl to blend. Dredge veal scallops in flour; shake off excess.

Melt remaining 45ml butter with oil in heavy large skillet over medium-low heat until butter foams but is not brown, about 3 minutes. Turn veal rolls in egg mixture to coat well and add to skillet. Increase heat to medium-high and cook until rolls are browned on all sides and cooked through, turning frequently, about 10 minutes. Transfer to work surface; remove toothpicks. Cut rolls crosswise into slices. Divide veal roulades among plates and serve.

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