Stuffed veal can be made with veal breast or roulades, both filled with various ingredients such as vegetables, cheese, and herbs. The meat is prepared by removing the bone and rolling it around the stuffing, then cooked by roasting, braising, or sautéing. Other cuts of veal can also be stuffed.
Stuffed veal is a beef-based dish that comes from very young cows. It traditionally takes one of two forms, but others are possible. Stuffed veal breast is the first type and stuffed veal roulades are the other. Both types of stuffed veal dishes can be filled with any number of ingredients, including vegetables, cheese and herbs, limited only by the imagination of the cook and the tastes of the diners.
Veal brisket is usually prepared for the stuffing by removing the meat from the bone, which can be done by a butcher or at home. The result is a single relatively flat rectangular piece of meat. The stuffing is placed on the veal breast, which is then rolled around the stuffing and usually secured with butcher’s twine. The stuffed veal breast can then be cooked to taste. Common methods include roasting and braising, particularly in wine or chicken or veal broth.
Stuffed veal roulades are also called veal birds, which can sometimes get confusing. These are by no means a poultry dish but are made from veal. They are made similar to stuffed veal breast but use small individual pieces of veal called cutlets. These can come from different places on the animal but are usually taken from the flank, shank or breast. Each schnitzel is individually stuffed and rolled, and can be secured with butcher string or a skewer. The cooking methods for this type of dish are similar to those for stuffed veal breast, but other methods such as sautéing are possible.
The fillings for stuffed veal dishes can vary widely, but a few themes prevail. Greens like spinach, onions and red peppers are commonly mixed with seasonings and garlic. Sometimes a breadcrumb binder is added, with or without egg, to give the filling a firmer texture when cooked. Many other ingredients are also possible, such as cheese, mushrooms, apricots or cured ham. Herbs such as rosemary, parsley, thyme, and savories are also common.
While stuffed veal birds and breast of veal are the two most common ways to prepare stuffed veal, there are other cuts that can be stuffed as well. Veal brisket and veal chops, bone-in or bone-in, are two more examples. The possibilities for this type of dish are limited only by the availability of cuts of veal. Stuffed veal burgers or veal meatballs are also possible if all that is available is ground veal.
Protect your devices with Threat Protection by NordVPN
