Württemberg Veal Rolls

Württemberg veal rolls

Category: Meat dishes

Kitchen: german

Ingredients
thin veal schnitzels	4 things
bun	1 PC
bulb	1 PC
ham	50 g
w / c bacon	4 slices
chopped parsley	2 tbsp. l
egg	1 PC
salt, pepper, spices
flour	2 sec. l
butter	3 tbsp. l
bouillon	200 ml
dry white wine	150 ml

Cooking method

• I suggest you prepare delicious, juicy and soft rolls.
• Lightly beat the meat, season with spices (whatever you prefer), salt and pepper.
• 
• Put slices of bacon on top.
• 
• Soak the bread in cold water, squeeze.
• Finely chop the onion (I fried it lightly), add the chopped ham.
• Combine bread, onion with ham, parsley and egg until smooth.
• Add salt and pepper to taste.
• Spread the mixture over the top of the bacon.
• 
• roll the meat into rolls and fasten with wooden sticks.
• 
• Roll the rolls in flour and fry in oil until golden brown on all sides.
• Pour in wine, broth and simmer covered over low heat for about 45 minutes.
• 
• Even the son, who is not very fond of meat, ate it with pleasure.

[Ludmil_a]

Ludmil_a, it is sooo tasty and clean! An excellent recipe! Thank you! I take it to myself with gratitude!

Hot option for the New Year's table!
I also add mushrooms to the filling.

[Irina, Tatiana]

Irina, Tatiana, thank you! Suitable for a festive table. And the filling can be supplemented with your favorite products.

Oh, I'm thinking about cheese. Straight, I don’t even know ... I put it almost everywhere, maybe at least here to slow down? First, you probably need to try the original, (your), version, and then arrange tricks with additives ...

[Ira]

Ira, to me you can on "you". At first, I also had a desire to add cheese, but I was afraid to spoil the recipe so that it suddenly "flows" (if you put slices). Maybe try adding grated cheese to the bread next time.

I liked the recipe very much, I make rolls, of course, but this composition is new to me! Thank you!

[Olenka]

Olenka, Thank you! I was also interested in the filling using bread. There is no very bready taste, bread with egg and ham complements the meat. When there are rolls in the plans, try it.

[Ludmila]

Ludmila, thank you belated! Ooooooo big thanks!
Technologically simple, tasty and harmonious. I used rolls before that, but for some reason only from chicken
The veal is melting in the mouth. I don’t buy ham, I don’t know how to make my own, that's why boiled pork from Mistletoe went into the filling https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=421253.0... Since the boiled pork was not a whole piece of piglet, but a loin cut in portions, then after a day of aging, the boiled pork produced a very active aroma. Therefore, I did not add any spices (except for salt and a mixture of peppers) to the rolls. Caraway and rosemary with Mistletoe boiled pork very soulfully formed this recipe.
After rolling the rolls, a couple of spoons of minced meat remained. I rolled several "meatballs" out of it, rolled them in flour, fried and started stewing together with the rolls (they tried to fall apart during frying, but I’m not in the mausoleum, you don’t roll around). I don't keep wine at home, stewed in broth on a "pillow" of onions and carrots. And what is interesting - after stewing, the spirit of spices remained in the rolls, but in the "meatballs" it was not felt at all. But the "meatballs" turned out to be delicious, very tender.
My heiress snorts at the meat, but the rolls have crushed her soul. She just asked me to chop pickled cucumbers or olives into the filling next time (cosmopolitan, Christmas trees - serve olives for her in German veal with Russian potatoes).Served with boiled potatoes and a salad of young beets from Admin. In general, the recipe is unambiguously successful and goes into the "cherished notebook". Thanks again!

[IvaNova,]

IvaNova, Thanks a lot for the detailed description! I am very flattered that I liked the recipe. And it is doubly joyful when children like it.