CookEat Recipe
Veal Roll with Parsley Omelette
A thin veal cutlet rolled tightly around a Parmesan and parsley omelette, browned in butter and gently finished in stock.
Method
Steps
Step 1
Gather the ingredients: 350 g lean veal in one large cutlet; 4 eggs; Salt and black pepper; 10 g grated Parmesan; 1 tablespoon finely chopped parsley; 50 g butter: 20 g for the omelette and 30 g for the meat; 20 g plain flour for coating; About 300 ml ready-to-use stock, added as needed.
Step 2
Pound the large veal cutlet thin and flat between sheets of food-safe paper. Beat the eggs with salt, pepper, Parmesan and finely chopped parsley. Heat 20 g butter in a frying pan roughly the width of the flattened cutlet and cook the eggs as one thin omelette until set and at least 74°C, about 4–6 minutes.
Step 3
Lay the omelette on the veal. Trim any overhanging pieces and use those trimmings to fill gaps so the egg layer covers the meat evenly. Roll the cutlet and omelette together tightly and tie securely with food-safe kitchen string.
Step 4
Coat the roll lightly in flour, shaking off the excess. Heat the remaining 30 g butter in a snug casserole, add the roll and season with salt and pepper. Brown carefully on all sides for about 8–12 minutes.
Step 5
Add some stock, cover and simmer gently for about 40–55 minutes, turning occasionally and adding a little stock as needed, until the centre of the rolled filling reaches at least 74°C. Remove every piece of string, rest briefly, then slice across the roll and serve with its lightly flour-thickened cooking juices.
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