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Ingredientes
- 6 x Veal, (pounded thin) (three-oz)
- 6 ounce Grnd veal
- 6 ounce Grnd pork
- 2 ounce Heavy cream
- 1 x Egg
- 1 Tbsp. Fresh tarragon, minced
- 1 Tbsp. Fresh parsley, minced
- 8 ounce Backfin crabmeat, picked well
- Â Â Salt and pepper to season
Direcciones
- Refrigerateall ingredients well.
- Combine grnd veal and grnd pork in a food processor and process till smooth (approximately 1 minute using at pulse). Add in cream, egg, tarragon and parsley into veal and pork mix, process till smooth and well combined. Transfer into a mixing bowl. Add in picked crabmeat.
- Keep refrigerated till 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 possibly a 6-inch skewer. Season with salt and pepper.
- Sear veal roulades till golden. Transfer onto a baking pan and finish in a 375 degree oven for approximately 15 to 18 min till cooked through.
- Yield: 6 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 673g | |
| Calories 1182 | |
| Calories from Fat 679 | 57% |
| Total Fat 75.86g | 95% |
| Saturated Fat 33.16g | 133% |
| Trans Fat 0.0g | |
| Cholesterol 728mg | 243% |
| Sodium 1076mg | 45% |
| Potassium 2048mg | 59% |
| Total Carbs 3.05g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.43g | 0% |
| Protein 115.38g | 185% |
