Try this Stuffed Veal Roulade with Crabmeat recipe, or contribute your own.
Suggest a better descriptionChill all ingredients well. Combine ground veal and ground pork in a food processor and process until smooth (approximately 1 minute using at pulse). Add cream, egg, tarragon and parsley into veal and pork mixture, process until smooth and well combined. Transfer into a mixing bowl. Add picked crabmeat. Keep refrigerated until ready to use. To assemble: Layout veal scaloppine. Place approximately 2 ounces of crab filling down on the center of veal from end to end. Carefully fold ends over and roll. Secure with butcher twine or a 6-inch skewer. Season with salt and pepper. Sear veal roulades until golden brown. Transfer onto a baking pan and finish in a 375 degree oven for approximately 15 to 18 minutes until cooked through. Yield: 6 servings Recipe by: CHEF DU JOURSHOW#DJ9453 - ROBERT WONG
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Serving Size: 1 Serving (1097g) | ||
Recipe Makes: 1 | ||
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Calories: 1993 | ||
Calories from Fat: 1200 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 133.4g | 178 % | |
Saturated Fat 56.9g | 285 % | |
Monounsaturated Fat 57.2g | ||
Polyunsanturated Fat 9.7g | ||
Cholesterol 1024.9mg | 315 % | |
Sodium 1450.7mg | 50 % | |
Potassium 3140.1mg | 83 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3g | ||
Protein 183.5g | 262 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1993
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