Cooking in The Lowcountry From The Old Post Office/Jane & Michael Stern 2004

Veal Rouladen
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
2


INGREDIENTS:
2 (4-ounce) veal cutlets, pounded flat 8 spinach leaves, washed 12 boiled shrimp
fresh lemon salt and pepper 1 teaspoon cumin
olive oil marsala sauce



1 Preheat the oven to 450 F. On the flat veal cutlets, place 4 spinach leaves on each and line with 6 shrimp each. Sprinkle with freshly squeezed lemon juice, and season with the salt, pepper, and cumin. Roll the veal up tightly into two oblong, veal rolls. Cover the rolls with a little olive oil, and cook for about 15 minutes in the oven. Remove from the oven and let stand for 5 minutes. Sauce a plate with the Marsala Sauce. Slice the veal rolls into two-inch rings and arrange on the sauce to serve.

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