Rolled veal is a culinary term that refers to a specific preparation and cooking technique for veal, a meat derived from young calves. In this context, "rolled" describes the method of wrapping or enclosing the veal in a specific manner before cooking.
To prepare rolled veal, a boneless and tender cut of veal, such as veal scallopini or a veal cutlet, is often used. The veal is typically flattened and pounded to achieve an evenly thin thickness. It is then seasoned with herbs, spices, or marinades to enhance its flavor.
Once the veal is seasoned, it is rolled tightly into a compact shape, resembling a cylinder or roll, hence the term "rolled veal." The sides of the meat are typically secured with kitchen twine or toothpicks to maintain the shape during cooking. This rolling technique helps to seal in the flavors and keep the veal moist and tender.
The rolled veal is usually pan-seared in some oil or butter until browned on all sides. Afterwards, it may be further cooked by various methods such as baking, braising, or simmering in a flavorful liquid or sauce. This slow and gentle cooking process allows the flavors to meld and infuse into the meat, resulting in a succulent and flavorful dish.
Rolled veal can be served as a standalone entrée or incorporated into various recipes such as stews, casseroles, or even sliced for sandwiches. Its delicate flavor and tender texture make it a popular choice for many culinary enthusiasts and it is often considered a special or gourmet dish.
