Roulades of veal with chevre

Yield: 8 Servings

Measure Ingredient
12 \N Thin slices veal escalopes ( turkey breast may be s
\N \N Salt
\N \N Black pepper, ground
6 \N Half-inch thick slices montr achet, each cut into t
2 tablespoons Chopped chives
2 tablespoons Herbes de provence
2 \N Eggs; well beaten
2 cups Bread crumbs
⅓ cup Butter
½ cup White wine
3 \N Shallots, chopped

Pound meat until paper thin. Sprinkle slices with salt and pepper.

Place half rounds of cheese at one end of slice. Sprinkle with chives and Herbes De Provence. Fold in sides and roll up jelly-roll fashion, enclosing cheese. Dip rolls in egg and then crumbs. Let dry on wax paper for 1 hour. (Can be made a day ahead to this point. After drying, cover rolls and refrigerate. Bring to room temperature before cooking.) In skillet, heat butter and saute rolls slowly until richly browned on all sides. Remove from pan and keep warm. Add wine and shallots to skillet and bring to boil. Pour pan juices over rolls. Serve immediately.

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