Southern Dixie Veal, Ham & Cheese Rolls
Submitted by caube
Southern-style veal rolls stuffed with ham and cheese, breaded with a horseradish egg wash, and baked in a mushroom soup and white wine sauce until golden.
YIELD
12 servingsPREP
20 minCOOK
70 minREADY
90 minThese veal rolls are a Southern take on the classic European roulade. Thin veal cutlets get pounded flat, layered with sliced ham and cheese, rolled tight, and secured with toothpicks before getting the full breading treatment: flour, a horseradish-spiked egg wash, and seasoned bread crumbs.
The rolls bake covered in a sauce made from cream of mushroom soup, white wine, and milk. That hour under foil steams the veal tender while the sauce reduces into a creamy gravy around the rolls. The last 10 minutes uncovered with a dusting of paprika crisps the bread crumb coating into a golden crust.
The horseradish in the egg wash is a subtle but important detail. It adds a quiet heat that cuts through the richness of the cheese and cream sauce.
Pro Tips
- Pound the veal thin and even. An eighth of an inch is the target. Uneven thickness means some spots overcook while others stay tough.
- Rub the garlic in while pounding. The pressed garlic gets worked into the meat fibers as you flatten them. More flavor penetration than just laying it on top.
- Place rolls seam-side down. This keeps them from unraveling during baking. The toothpicks are backup, not the primary seal.
- Don’t skip the uncovered finish. Those last 10 minutes are what transforms soggy bread crumbs into a crisp, golden crust.
Variations
- Chicken cordon bleu style: Swap the veal for pounded chicken breasts for a more budget-friendly version with the same concept.
- Swiss and Dijon: Use Swiss cheese and add Dijon mustard to the egg wash for a sharper, more classic pairing.
- Prosciutto upgrade: Replace the ham with thin prosciutto for a saltier, more delicate flavor.
Ingredients
Directions
Preheat oven to 350℉ (180℃) degrees.
Pound veal with garlic into ⅛ inches thick.
Cut into 12 even pieces. Top each piece of veal with thin slice of ham.
Top each with thin slice of cheese.
Roll up veal pieces with ham and cheese inside.
Secure with toothpicks, tie with thread.
Dredge each roll with flour. Combine eggs, milk and horseradish.
Roll each meat roll in this egg wash.
Mix bread crumbs and poultry seasoning together.
Roll each meat roll in the bread crumbs.
Place seam side down in baking dish .
Combine and bring to boil the mushroom soup, white wine and milk.
Pour around meat rolls.
Cover in baking dish. Bake for 1 hour.
Uncover and sprinkle with paprika.
Bake another 10 minutes or until crumbs are a golden brown.
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