Veal and Cheese Rouladen Veal and Cheese Rouladen

Veal and Cheese Rouladen 150 Image by: Veal and Cheese Rouladen 150 Author: Canadian Living

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.

  • Portion size 4 servings



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 facts Per serving: about

  • Sodium 995 mg
  • Protein 32 g
  • Calories 297.0
  • Total fat 14 g
  • Potassium 598 mg
  • Cholesterol 90 mg
  • Saturated fat 6 g
  • Total carbohydrate 11 g


  • Iron 11.0
  • Folate 13.0
  • Calcium 20.0
  • Vitamin A 10.0
  • Vitamin C 8.0
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Lunch & Dinner

Veal and Cheese Rouladen