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Stuffed Veal Rolls


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  • 1/2 cup diced celery
  • 1/4 cup chopped onion
  • 1/2 cup butter
  • 2 cups soft bread cubes
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon sage
  • Dash pepper
  • 1 tablespoon chopped parsley
  • 1/4 cup milk
  • 8 boneless veal cutlets (4 to 5 ounces each)
  • 1/3 cup flour
  • 1/4 cup water
  • 1/4 cup dry white wine
  • 1/2 cup sour cream
  • 1 can (4 ounces) sliced mushrooms, drained


Sauté celery and onion in 1/4 cup butter until onion is tender. Stir in bread cubes, 1/4 teaspoon salt, sage, pepper, parsley, and milk; toss lightly. Divide dressing evenly between cutlets, placing some dressing in center of each cutlet. Roll meat around dressing and fasten with wooden picks. Roll veal rolls in flour to coat, saving leftover flour. In a large deep skillet or Dutch oven, brown veal rolls in remaining 1/4 cup butter. Add water and wine; cover tightly and simmer until tender, about 45 minutes. Remove veal rolls to serving platter and keep warm.

Blend together leftover flour and sour cream; stir into drippings. Add mushrooms and remaining 1/2 teaspoon salt. Cook, stirring constantly, until gravy is thickened. Serve gravy with veal rolls.
Makes 8 veal rolls, about 6 to 8 servings.

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