Tested till perfect Veal and Cheese Rouladen
Veal and Cheese Rouladen

Veal and Cheese Rouladen

Rouladen (veal or beef rolls) are a veritable German classic that adds a touch of old-world nostalgia to your weekday dining table. You can make them with beef instead of veal; if you do, replace the chicken broth with beef broth.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 1 ratings.
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  • Portion size 4


    1/3 cup light sour cream
    3 tbsp chopped fresh parsley
    2 tbsp dill pickle juice
    1 tbsp German-style mustard or Dijon mustard
    1 tsp cornstarch
    4 pieces veal scaloppini (about 1 lb/450 g)
    1/4 tsp each salt and pepper
    4 slices (75 g) Canadian Swiss cheese
    2 dill pickles, quartered lengthwise
    2 tbsp all-purpose flour
    1 tbsp each vegetable oil and butter
    1 onion, finely chopped
    3/4 cup chicken broth
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In small bowl, whisk together sour cream, parsley, pickle juice, mustard and cornstarch; set aside.

Between waxed paper or plastic wrap, pound veal to tenderize. On work surface, sprinkle veal with pinch each of the salt and pepper. Cover with cheese, leaving about 1/4-inch (5 mm) border. Place 2 pickle quarters on each piece and roll up, making sure no cheese is visible outside. Sprinkle with remaining salt and pepper; roll in flour to lightly coat.

In skillet, heat oil and butter over medium heat; fry veal rolls, turning often, until browned and just a hint of pink remains in centre of meat, about 8 minutes. Transfer to warm platter; keep warm.

Add onion to pan; saute scraping up brown bits, until softened and light golden, about 5 minutes. Stir in broth and bring to boil; reduce heat and simmer, stirring often, for 3 minutes.

Stir sour cream mixture into pan and simmer, stirring, for 2 minutes. Spoon over veal.

Makes 4 servings.

Nutritional Information Per serving: about

cal 297 pro 32g total fat 14g sat. fat 6g
carb 11g fibre 1g chol 90mg sodium 995mg
potassium 598mg

% RDI:

calcium 20 iron 11 vit A 10 vit C 8
folate 13
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