Home · Recipes · Gourmet Specialties · Veal

"Grinzing" Veal Roulade

4 servings

Ingredients

• 2 Stk Veal schnitzel (thinly cut)
• 80 g Veal (ground)
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• 2 Stk Chicken livers (finely diced)
• 1 Stk Egg (hard boiled, coarsely chopped)
• 30 g Oil
• 2 Stk Mushrooms (sliced)
• butter (nach Bedarf)
• Flour (nach Bedarf)
• White wine (nach Bedarf)
• Water (nach Bedarf)
• Tomatoes (sliced) (nach Bedarf)
• 2 Stk Eggs (hard boiled, sliced)
• Parsley (finely chopped) (nach Bedarf)
• Small whole potatoes (nach Bedarf)

Instructions

1. Pound two large, thinly sliced veal cutlets of 80–100 g each.
2. For the filling, finely grind 80 g veal, salt and pepper it, and mix with two finely diced chicken livers and one coarsely chopped hard-boiled egg.
3. Coat the cutlets with the filling, roll and secure with kitchen twine or toothpick.
4. Brown the roulades golden in 30 g hot oil, as well as two mushrooms sliced.
5. Add a walnut-sized piece of butter and some flour, deglaze with a splash of white wine and some water and braise the roulades until tender.
6. Remove the securing.
7. Salt thick slices of tomato and quickly pan-fry; arrange the meat on top.
8. Place two slices of egg on top and coat with the mushroom sauce seasoned savory.
9. Sprinkle finely chopped parsley on top.
10. Serve crispy fried potato balls as an accompaniment.

Based on a cookbook by Hans Hofer (1964), adapted with AI.