Veal Roulades with Parsley – Fustini's Oils & Vinegars
Veal Roulades with Parsley Submitted by Corporate Chef Andy Stewart Meat and Poultry Ingredients Ingredients - 12 tablespoons Parsley Butter - 6 veal
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Cooking tools:
- Butcher's twine
- Meat tenderizer
- Stockpot
- Pot
- Slotted spoon
- Whisk
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Plate
- Serving platter
Ingredients
- 12 tablespoons Parsley Butter
- 6 veal scallopini, pounded thin
- 2 tablespoons Fustini's Robust SELECT olive oil
- 2-3 cups beef stock
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup heavy cream
- salt and white pepper to taste
- chopped parsley
- 2 sticks butter, soft
- 2-4 tablespoons chopped fresh parsley
- large pinch Kosher salt
- white pepper to taste
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