The 125 Best Fondue Recipes/Ilana Simon 2001

Stuffed Veal Rolls
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 cups/500 ml breadcrumbs 1 tsp/5 ml garlic powder 1-1/2 tsp/7 ml dried oregano
1 tsp/5 ml dried tarragon salt and freshly ground black pepper to taste 2 eggs
1 oz/25g Gruyere cheese, cut into 1/2-inch (1 cm) cubes oil for fondue



1 In a bowl combine breadcrumbs with garlic powder, oregano, tarragon, salt and pepper. Mix well. In another bowl, beat eggs.
2 Place a thin cube of cheese on 1 veal slice. FOld one side, then the other side of veal slice over cheese, sealing as well as possible. Dip in eggs then coat thoroughly in breadcrumb mixture. Repeat procedure until all rolls are filled and coated.
3 In a saucepan heat oil to 375 F (190 C) and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full.
4 Spear veal bundle on fondue fork and fondue 2 to 3 minutes or until golden and veal is cooked through.
5 Serve with...plum sauce, barbecue sauce, garlic aioli.

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