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Veal roulade à la “Crown Princess Stefanie”TheWorldWideGourmet.com

Flavors of Austria

Total time: 30 to 60 min

Preparation time : 10 minutes
Cooking time : approx. 30 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:96 kcal

Proteins:9.7 g

Fats:3.9 g

Carbohydrate:5.4 g

Fibers:0.7 g

Sugar:1.2 g

Cholesterol:35.2 mg

Sodium:39.2 mg

Calcium:13 mg

Energy:457 kcal

Proteins:46.4 g

Fats:18.6 g

Carbohydrate:25.5 g

Fibers:3.1 g

Sugar:5.5 g

Cholesterol:167.4 mg

Sodium:186.4 mg

Calcium:62 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

8

x

80

g

small veal schnitzels from the joint

cream, white wine, butter, lard

**Stuffing

200

g

lean, finely ground veal

pistachios, pine nuts

black chanterelles

1

nice spinach leaves

**Garnish

8

stalks of green asparagus

500

g

fresh mushrooms

2

small onions

2

garlic cloves

200

g

rice

chopped fresh herbs

salt, white pepper

METHOD

Stuffing

  1. Make the filling by combining the ground veal with the salt, white pepper, cream, pine nuts, pistachios and black chanterelles.
  2. Tenderize the veal schnitzel under a cloth, salt, cover with the blanched spinach leaves and cover thinly with the filling.
  3. Roll up and tie with a piece of string.

Cooking

  1. Sear on all sides in the butter and lard and then roast slowly in the oven until finished.
  2. Keep the roulades warm while you make a light jus in the pan with white wine and a bit of cream.

Garnish

  1. Lightly fry the sliced onions in the butter and lard, add the washed and quartered mushrooms and roast briefly.
  2. Add some white wine, season with salt, white pepper and garlic, cook briefly and then finish with cream.
  3. Cook rice in a steamer. Mix the steamed rice with the chopped herbs.

Presentation

  1. Cut once diagonally through the roulades and surround with the jus.
  2. Serve with the green asparagus, creamed mushrooms and herb rice on the side.

WINE SUGGESTIONS

Cabernet-Sauvignon

Zinfandel

Shiraz

CHEF'S NOTES

This recipe is a sample of the Menu "A Taste of Imperial Vienna" at the Kronprinz Rudolph Restaurant in Vienna



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