Veal Rollatini with Gorgonzola and Walnuts

Name: Veal Rollatini with Gorgonzola and Walnuts
Yield: Serves 4
Ingredients: ½ cup milk; ½ cups all-purpose flour; 1½ pounds veal tenderloin or leg, cut into 12 ½-inch-thick slices, about 2 ounces each; 2 eggs; ⅔ cup brandy; Salt and freshly ground pepper; 2 tablespoons (or as needed) olive oil; ¾ cup walnuts, toasted and coarsely chopped; 2 tablespoons (or as needed) unsalted butter; 3 cups dry bread crumbs; ¾ cups crumbled Gorgonzola cheese; 2 cups veal or Chicken Stock

Preparation info

Serves
4

Difficulty
Complex

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

Rollatini—sometimes called uccelletti, or little birds—are little stuffed scallops of veal that can be rolled and sautéed or placed on skewers and grilled. Because of the bread crumb coating I prefer to sauté the veal rolls, to accentuate the crunch.

Ingredients

1½ pounds veal tenderloin or leg, cut into 12 ½-inch-thick slices, about 2 ounces each
2 eggs
½ cup

Main course

Method

Procedure

Lightly pound the veal slices to about ¼ inch thick between sheets of plastic wrap. Whisk together the eggs and milk in a bowl. Place the flour on a large plate and the bread crumbs on a second plate: set aside.

Spoon 2 tablespoons Gorgonzola and