Veal Rolls with Smoked Cheese

Simple ingredients make this delicious, impressive looking dish.


  • 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


  • 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!