Photos by House of Stills
You know those recipes that appear to be super fancy when you serve them, but in reality were super-duper easy to make? Ya, well this is one of those. This recipe came about on a relatively cold fall day a few years back, when I wanted to put together something cozy and comforting, which is the best way to describe this dish.
You can also pre-make the filling or pre-stuff and roll the veal and keep it in the fridge until you’re ready to cook it up, making it one of my famous easy weeknight meals. I love prepping things ahead, so that all I have to do is cook it. Although, this recipe is relatively quick to prep and doesn’t require much active time. It’s great to make it ahead if you plan on serving it as a main when you are hosting. There’s nothing I love more than having everything prepped and ready to go, for hassle-free hosting. You’ll probably recognize that most of my recipes are conducive to that concept.
There’s just something about the mix of flavours in every bite: the sweetness of the dates, the crunch of the walnuts, and the creamy sharpness of the goat cheese mixed into the spinach – every bite is satisfying!
Enjoy! XX
Stuffed Veal Roulades
Equipment
- Toothpicks
Ingredients
- 2 packs fresh spinach
- 8-10 veal escalopes (cutlets)
- Salt & pepper to taste
- 150 grams creamy goat cheese
- 1/2 cup walnuts chopped
- 1/2 cup pit-less dates chopped
Instructions
- Set oven to 350 degrees Fahrenheit.
- Bring a medium pot of water to a boil, add in the spinach and boil until wilted and soft.
- While the water is coming to a boil, pound each veal escalope with a meat tenderizing mallet, first with the spiked side, then with the flat side.
- Salt & pepper both sides to taste & set aside.
- Strain the boiled spinach and place in a bowl.
- Add in the goat cheese while the spinach is still hot and mix to combine, allowing the cheese to melt.
- Add in the walnuts and the dates, mix well to combine.
- Place a spoonful of the mixture onto each escalope and roll – fasten with toothpicks (side openings included).
- Heat up a non-stick skillet and brown each roulade on all sides.
- Place into a baking dish, nestled together and remove toothpicks.
- Bake for 20 mins, or until cooked through
