Stuffed Veal Roulade with Crabmeat

1. 1

   Chill all ingredients well.

2. 2

   Combine ground veal and ground pork in a food processor and process until smooth (approximately 1 minute using a pulse).

3. 3

   Add cream, egg, tarragon and parsley into veal and pork mixture, process until smooth and well combined.

4. 4

   Transfer into a mixing bowl.

5. 5

   Add picked crabmeat.

6. 6

   Keep refrigerated until ready to use.

7. 7

   To assemble: Layout veal scaloppine.

8. 8

   Place approximately 2 ounces of crab filling down on the center of veal from end to end.

9. 9

   Carefully fold ends over and roll.

10. 10

    Secure with butcher twine or a 6-inch skewer.

11. 11

    Season with salt and pepper.

12. 12

    Sear veal roulades until golden brown.

13. 13

    Transfer onto a baking pan and finish in a 375 degree oven for approximately 15 to 18 minutes until cooked through.

* Per serving · 4 servings · Values may vary.

No additional tips available.