Veal Roulades w/ Sherried Mushrooms

ACTIVE TIME:
COOK TIME
SERVES:

 30 mins
30 mins
6

Ingredients:

 

6 (4-oz)  Veal cutlets (1/4 inch thick)

1 1/2 Cup  Fresh Mushrooms, chopped

1/2 Cup  Onion, chopped

3 TBL  Fresh Parsley, chopped, Divided

1/4 tsp  Salt

1/4 tsp  Course black pepper

1/2 tsp  Tarragon

3 TBL  Butter
(or may substitute cooking spray)

1 Pkg  Egg Noodles, cooked to package directions and keep warm

Cooking spray

2 jars of La Maison Signature Sauces Sherried Mushrooms Sauce

How to Prepare:

  • Trim fat from cutlets, and place between 2 sheets of plastic wrap; flatten to 1/8” thickness, using a meat mallet or rolling pin.

  • Combine mushrooms, onions,  salt, pepper,  tarragon and butter in skillet over medium-high heat.  Sauté until mushrooms and onions are soft.  Add 2TBL Chopped Parsley.

  • Spoon 1/4 cup of mushroom mixture onto center of each cutlet.  Roll up cutlets, “jelly-roll style,” starting at the short side.  Secure with wooden picks.

  • Add cooking spray to same pan and brown each roulade over medium heat, approximately 2 minutes per side.

  • Place browned roulades in 9x9 baking pan, and cover over with 1 jar of  La Maison Signature Sauces Sherried Mushrooms Sauce.

  • Cover and bake 350 degrees for 30 minutes or until veal is tender.

  • Remove roulades from pan and place over cooked egg noodles on warmed serving plates.

  • Add second jar of Sherried Mushroom Sauce to leftover pan sauce.  Heat through and serve over the top of the roulades and the noodles.

  • Sprinkle remaining 1TBL chopped parsley over top of each serving.