Veal Rolls Stuffed with Spinach and Gruyère
Veal Rolls Stuffed with Spinach and Gruyère is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Mash anchovy paste into 4 tablespoons butter in a bowl until combined.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMash anchovy paste into 4 tablespoons butter in a bowl until combined.
Gently pound cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin.
Pat cutlets dry and season lightly with salt and pepper, then spread 1 1/2 teaspoons anchovy butter over top of each cutlet. (You will have a little butter left over.) Sprinkle 1/4 cup cheese over anchovy butter, leaving a 1/4-inch border, then arrange spinach leaves, overlapping in 1 layer, to cover cutlets.
Working with 1 cutlet at a time, arrange with a short side nearest you and roll up tightly, then secure with a wooden pick.
Put oven rack in middle position and preheat oven to 425°F.
Pat rolls dry.
Heat 2 tablespoons butter in a 12-inch ovenproof heavy skillet over moderately high heat until foam subsides, then sauté veal, turning occasionally, until golden on all sides, about 4 minutes total.
Transfer skillet to oven and bake veal until just cooked through, about 5 minutes.
Transfer veal with tongs to a platter (reserve skillet) and keep warm, covered.
Pour off all but 1 tablespoon fat from skillet, then add wine and deglaze skillet by boiling (on stovetop) over high heat, scraping up brown bits, until reduced by half, about 2 minutes.
Remove from heat, then add any juices accumulated on platter and swirl in remaining 2 tablespoons butter (not remaining anchovy butter).
Cook over low heat until incorporated.
Stir in parsley and salt and pepper to taste.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.