Veal Rolls Stuffed with Spinach and Gruyère

Veal Rolls Stuffed with Spinach and Gruyère
Photo by Ditte Isager


  • 6 veal cutlets (scallopini; preferably cut from round; no more than 1/4 inch thick; 1 1/2 pounds total)
  • 3 tablespoons fresh flat-leaf parsley
  • ½ cup unsalted butter
  • 3 ounces Gruyère, coarsely grated
  • 2 ounces baby spinach leaves
  • 1 tablespoon anchovy paste
  • 1/3 cup dry white wine

Mash 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 teas...

View full recipe at Epicurious


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