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Veal Rolls

Veal rolls are veal slices rolled with bacon and force meat, coated in breadcrumbs and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Meat and bread are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,924 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal Rolls

Ingredients

Directions

Prepare the rolls

  1. Rub the veal slices with coarse sea salt.

  2. Place a thin slice of fat bacon over each piece of veal.

  3. Spread force meat thinly over the bacon.

  4. Roll up each piece tightly.

  5. Coat the rolls in bread crumbs.

Fry and serve

  1. Fry the rolls in hot oil until rich brown, about 10 to 15 minutes.

  2. Serve with mushroom sauce or brown gravy.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  3. Veal + meattop 18% of all pairs
    Smell alikelow
    Cooked together1,890 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fillet of veal
Forms the lean main body that the rolls are built around.
Fat bacon
Bastes the veal from within as it cooks, adding moisture and savoury flavour.
Force meat
Adds a seasoned, tender filling that binds the rolls and keeps them moist.
Bread crumbs
Forms a crisp outer coating that browns during frying.

The step that matters

Frying the rolls until rich brown. The rolls must be fried in hot oil long enough to brown and crisp the crumb coating, but not so long that the lean veal inside dries out. Keeping the oil hot and the rolls tightly rolled helps the filling stay juicy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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