Veal Rolls with Smoked Cheese

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I woke up in the middle of the night not knowing where I was. My dreams have always been vivid. Dreaming that I’m still in Bosnia and waking up in my own bed confused me for a second. I also woke up hungry for these veal rolls which is no surprise because I was busy eating them in my dream.

Veal Rolls with Smoked Cheese

If you missed the photo I posted of this fancy dish I had back home, you can find it here. It was so delicious I just had to recreate it. The list of ingredients is simple, yet the taste is exceptional. I’m down for dishes that look and taste expensive but in reality use only basic elements.

Veal is pricey and harder to find here, but back home it’s more affordable than beef. Food, in general, is much cheaper there. Two entrees, wine, and appetizer at the high-end restaurant cost me only about $33. If the plane tickets were any cheaper, I’d dine there more often, lol.

These were served on a bed of mushroom sauce with a side of boiled potatoes. Absolutely delicious! There’s something festive about stuffed and rolled up meat. Have you tried rouladen – German style beef roll ups? Yummy in my tummy!

Ingredients:
Serves 2

2 Veal cutlets, about ¼-inch thick (you can substitute with pork)
4 slices deli Ham (I used Black Forest)
2-4 strips smoked Cheese (I used smoked Gouda with bacon)
1 Roasted Red Pepper, cut in stripes
¼ cup Oil
Salt and freshly ground Black Pepper
For the Mushroom Sauce:
8 oz. sliced Mushrooms
2 tablespoon Butter
1 small Shallot, minced
1 tablespoon all-purpose Flour
1/3 cup Heavy Cream
1 tablespoon Sour Cream
1 tablespoon White Wine
Salt and freshly ground Black Pepper

Directions:

Gently pound the cutlets with a meat tenderizer (hammer) until they double in size. They should get about 1/8 -inch thick. Season the cutlets with salt and pepper. Place ham slices over cutlets. If your cutlets are smaller in size use only one slice of ham.

Position cheese and roasted pepper along the side, ensuring nothing sticks outside the edges. Roll it up tucking in the edges and secure with toothpicks.

Heat the oil in a large skillet over moderately high heat. Sauté veal rolls, turning occasionally, until golden on all sides, about 10 minutes total. Transfer veal to a platter and keep warm, covered.

Mushroom Sauce

Melt the butter in a medium size pan over medium heat. Add the shallots and sauté until soft and translucent, for about a couple of minutes. Stir in the mushrooms and cook until they have turned a darker brown color and their juices have evaporated. This usually takes about 5-6 minutes.

Reduce the heat and stir in the flour. Add wine and deglaze the pan. Stir in heavy cream and sour cream. Season with salt and pepper and simmer for 10-15 minutes, stirring frequently. The sauce will thicken.

To serve, cut the veal rolls on an angle and place over mushroom sauce. Enjoy!

Print Recipe

Veal Rolls with Smoked Cheese

Simple ingredients make this delicious, impressive looking dish.

INGREDIENTS:

• 2 Veal cutlets about ¼-inch thick (you can substitute with pork)
• 4 slices deli Ham I used Black Forest
• 2-4 strips smoked Cheese I used smoked Gouda with bacon
• 1 Roasted Red Pepper cut in stripes
• ¼ cup Oil
• Salt and freshly ground Black Pepper
• For the Mushroom Sauce:
• 8 oz. sliced Mushrooms
• 2 tablespoon Butter
• 1 small Shallot minced
• 1 tablespoon all-purpose Flour
• 1/3 cup Heavy Cream
• 1 tablespoon Sour Cream
• 1 tablespoon White Wine
• Salt and freshly ground Black Pepper

DIRECTIONS:

• Gently pound the cutlets with a meat tenderizer (hammer) until they double in size. They should get about 1/8 -inch thick. Season the cutlets with salt and pepper. Place ham slices over cutlets. If your cutlets are smaller in size use only one slice of ham.
• Position cheese and roasted pepper along the side, ensuring nothing sticks outside the edges. Roll it up tucking in the edges and secure with toothpicks.
• Heat the oil in a large skillet over moderately high heat. Sauté veal rolls, turning occasionally, until golden on all sides, about 10 minutes total. Transfer veal to a platter and keep warm, covered.
• Mushroom Sauce
• Melt the butter in a medium size pan over medium heat. Add the shallots and sauté until soft and translucent, for about a couple of minutes. Stir in the mushrooms and cook until they have turned a darker brown color and their juices have evaporated. This usually takes about 5-6 minutes.
• Reduce the heat and stir in the flour. Add wine and deglaze the pan. Stir in heavy cream and sour cream. Season with salt and pepper and simmer for 10-15 minutes, stirring frequently. The sauce will thicken.
• To serve, cut the veal rolls on an angle and place over mushroom sauce. Enjoy!

Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!

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Jas

publisher and creative director at All that's Jas

Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.

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I would be grateful if you shared this post ❤