Roulades of Veal with Chevre

Yield > 8
Servings
Keys : Beef Veal Meats Cheese French France European
Mediterranean
Ingredients :
12 x Thin slices veal escalopes (
turkey breast may be s
Salt
Black pepper, ground
6 x Half-inch thick slices montr
achet, each cut into t
2 tbl Chopped chives
2 tbl Herbes de provence
2 x Eggs, well beaten
2 cup Bread crumbs
1/3 cup Butter
1/2 cup White wine
3 x Shallots, chopped
Method :
• 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.