Spiced Veal Roulades

Name: Spiced Veal Roulades
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 12 pieces veal scallops; 7 tablespoons butter; 2 tablespoons Italian parsley; 1 cup all purpose flour; 2 large eggs; 2 cloves garlic; 1 teaspoon coarse kosher salt; 1 teaspoon ground cinnamon; ½ teaspoon freshly ground black pepper; ½ teaspoon ground cloves; ¼ teaspoon ground nutmeg; 3 tablespoons extra-virgin olive oil

Tender veal scallops pounded thin and rolled with herb butter, then dredged in seasoned flour and pan-fried with warm aromatic spices like cinnamon, cloves, and nutmeg for an elegant main course.

6 servings

35 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•12 pieces veal scallops
•7 tablespoons butter
•2 tablespoons Italian parsley
•1 cup all purpose flour
•2 large eggs
•2 cloves garlic
•1 teaspoon coarse kosher salt
•1 teaspoon ground cinnamon
•½ teaspoon freshly ground black pepper
•½ teaspoon ground cloves
•¼ teaspoon ground nutmeg
•3 tablespoons extra-virgin olive oil

Cooking Instructions

1.
Working in batches and using meat mallet, pound veal scallops between sheets of plastic wrap into thin ovals, each about 3 to 4 inches wide. Sprinkle both sides of scallops lightly with salt. Mix 4 tablespoons butter and parsley in small bowl. Spread 1 teaspoon butter mixture evenly over 1 side of each veal scallop. Starting at short sides, roll up veal, enclosing butter mixture. Fasten ends of veal scallops with toothpicks to secure.
15 min
2.
Spread flour on plate. Whisk eggs, garlic, 1 teaspoon coarse salt, cinnamon, pepper, cloves, and nutmeg in medium bowl to blend. Dredge veal scallops in flour; shake off excess.
5 min
3.
Melt remaining 3 tablespoons butter with oil in heavy large skillet over medium-low heat until butter foams but is not brown, about 3 minutes. Turn veal rolls in egg mixture to coat well and add to skillet. Increase heat to medium-high and cook until rolls are browned on all sides and cooked through, turning frequently, about 10 minutes. Transfer to work surface; remove toothpicks. Cut rolls crosswise into slices. Divide veal roulades among plates and serve.
15 min

Ingredients

•12 pieces veal scallops

•7 tablespoons butter

•2 tablespoons Italian parsley

•1 cup all purpose flour

•2 large eggs

•2 cloves garlic

•1 teaspoon coarse kosher salt

•1 teaspoon ground cinnamon

•½ teaspoon freshly ground black pepper

•½ teaspoon ground cloves

•¼ teaspoon ground nutmeg

•3 tablespoons extra-virgin olive oil

Cooking Instructions

Working in batches and using meat mallet, pound veal scallops between sheets of plastic wrap into thin ovals, each about 3 to 4 inches wide. Sprinkle both sides of scallops lightly with salt. Mix 4 tablespoons butter and parsley in small bowl. Spread 1 teaspoon butter mixture evenly over 1 side of each veal scallop. Starting at short sides, roll up veal, enclosing butter mixture. Fasten ends of veal scallops with toothpicks to secure.

15 min

Spread flour on plate. Whisk eggs, garlic, 1 teaspoon coarse salt, cinnamon, pepper, cloves, and nutmeg in medium bowl to blend. Dredge veal scallops in flour; shake off excess.

5 min

Melt remaining 3 tablespoons butter with oil in heavy large skillet over medium-low heat until butter foams but is not brown, about 3 minutes. Turn veal rolls in egg mixture to coat well and add to skillet. Increase heat to medium-high and cook until rolls are browned on all sides and cooked through, turning frequently, about 10 minutes. Transfer to work surface; remove toothpicks. Cut rolls crosswise into slices. Divide veal roulades among plates and serve.

15 min