Classic Bavarian veal rolls, each filled with a whole, hard-boiled egg and a slice of bacon, served with a savory tomato, beef and red wine pan sauce. This recipe uses Dijon mustard to season the veal.
4 veal cutlets (approximately 1 pound)
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon granulated sugar
1/8 teaspoon white pepper
4 slices bacon
4 large, hard-boiled eggs
2 tablespoons vegetable oil
1 medium onion, chopped
3/4 cup beef broth, heated
1 tablespoon tomato paste
2 tablespoon all-purpose flour
1/4 cup red wine
- Dry veal on paper towels. Pound veal between to sheets of waxed paper to 1/4-inch thick.
- Combine mustard, salt, sugar and pepper. Spread over cutlets.
- Place a bacon slice on top of each piece of veal. Place a whole, unsliced hard-boiled egg on top of the bacon. Roll up each slice of veal jelly-roll fashion and tie together with string.
- Heat oil in skillet and brown veal rolls well on all sides. Remove and set aside.
- Add onion to skillet; sauté for 3 minutes or until softened. Return veal rolls to skillet; add the hot broth; cover and simmer gently 25 minutes.
- Remove veal rolls from the pan. Remove the strings and place on a serving platter. Keep warm
- Add tomato paste to the pan drippings; stir. Whisk together flour and red wine to remove all lumps. Add to sauce and cook until mixture thickens. Serve sauce ladled over veal rolls.
Makes 4 servings.