Stuffed Veal Roulades

Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Servings 6 people

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

Keyword dinner, goat cheese, roulades, spinach, stuffed meat, veal