Milanese Style Veal Roulade

Rating: 3.95 / 5.00 (22 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Remove the skin from the salsicce and chop the filling. Finely chop the chicken liver, parsley and garlic. Now mix everything together with egg yolks and Parmesan cheese to a homogeneous mass. Season to taste with pepper. Place the cutlets on top, spread the mixture, roll up and wrap with bacon. Fix with toothpicks. Heat the butter, turn the roulades in flour and fry on both sides until golden brown. Add salt, white wine and reduce by half. Then add soup and sage leaves and simmer on low heat for about 20 minutes. Remove the roulades and keep warm. Now boil up the sauce again vigorously and let it reduce a little more, if necessary. Remove the sage leaves and season with salt and pepper. Arrange the roulades on warmed plates, pour the sauce over them and serve.

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