Veal roulade

Veal roulade

Total: 2 hr 30 min. | Active: 45 min.
Nutritional value / people: 584 kcal
, Fat: 40 g
, Carbohydrate: 9 g
, Protein: 44 g


6 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To soak the morels

20 g dried morel mushrooms


4 fresh eggs
2 tbsp flat-leaf parsley, finely chopped
1 tbsp thyme, finely chopped
¼ tsp salt
a little butter


1 ⅕ kg veal breast, thin part, cut open into a rectangle by the butcher
½ tsp salt
a little pepper
100 g Mortadella sausage in slices, sliced
1 sprig rosemary
1 sprig thyme
8 pieces kitchen twine, each approx. 30 cm long

To fry

a little clarified butter
3 dl white wine
2 tbsp liquid honey

To roast in the oven

2 tsp brown Maizena Express cornflour
1 pinch salt
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How it's done

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To soak the morels

Soak the morels in water for approx. 10 mins., remove from the water, wash thoroughly, drain and chop finely. Pour the morel water through coffee filter paper, retaining approx. 200 ml, set aside.


Beat the eggs, stir in the parsley, thyme, salt and morels. Heat the butter in a non-stick frying pan, pour the egg mixture into the pan, cover and allow to solidify over a low heat for approx. 10 mins., remove the omelette from the pan, leave to cool.


Season the meat, arrange the Mortadella and omelette on top of the meat. Tightly roll up the meat, top with the herbs. Place the kitchen twine underneath the meat, tie the ends over the top of the meat.

To fry

Heat the clarified butter in a frying pan. Brown the meat over a medium heat for approx. 8 mins. all over, transfer to a roaster. Pour the white wine, reserved morel water and honey into the frying pan, bring to the boil, pour over the meat.

To roast in the oven

Roast for approx. 1¾ hrs. in the lower half of an oven preheated to 180°C. Spoon the cooking juices over the meat from time to time. Remove the meat, cover and leave to rest for approx. 10 mins. Pour the cooking juices through a sieve into a pan, bring to the boil, stir in the cornflour, simmer for approx. 3 mins., season with salt. Carve the meat and serve with the gravy.

Good to know
Serve with: Noodles

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