This classic dish is surprisingly easy to prepare and is virtually guaranteed to impress all from the moment their servings are placed in front of them. These simple bacon and egg stuffed veal rolls always impart the diner with that “certainly went to a lot of trouble in preparing this meal” impression. As to its all round popularity; well the empty plates will speak for themselves.

Ingredients:

• 4 Large Veal Cutlets (about ¾ Kg)
• 4 Slices Bacon
• 4 Large Hard Cooked Eggs
• 1 Large Onion
• 1 Clove of Garlic
• ¾ Cup of Beef Broth
• ¼ Cup of Red Wine
• 2 Tablespoons each of Vegetable Oil and All-Purpose Flour
• 1 Tablespoon each of Tomato Paste and Dijon-Style Mustard
• ½ Teaspoon each of Salt and White Pepper
• ¼ Teaspoon of Sugar

Preparation:

1. Peel and chop the onion
2. Mince the garlic clove (use a garlic press)
3. Preheat the beef broth
4. Combine the mustard, sugar, salt and pepper making sure that all of the ingredients are evenly blended throughout the mix

Preparing the Veal Cutlets:

1. Dry the veal using paper towels. Then place a sheet of wax paper on bench and place one of the veal portions (cutlet) onto the wax paper. Cover with another sheet of wax paper.
2. Now pound the veal until it is about ¼ inches thick. Repeat this procedure for all of the veal cutlets (portions) each in turn.
3. Spread your mustard, sugar, salt and pepper mix evenly over the pounded veal cutlets
4. Place one slice of bacon on top of each seasoned veal cutlet and then place one whole unsliced hard cooked egg on top of the bacon
5. Roll up each slice of veal jelly-roll fashion and tie together with string and set to one side

Cooking:

1. Preheat fry pan (cast iron if available) and vegetable oil
2. Add veal rolls and brown on all sides. Do not overcrowd your fry pan. If necessary you may have to brown the veal rolls in batches. Anyway: once all sides of each veal roll are browned remove it from the fry pan and set to one side.
3. Leave the juices in the pan and add the onion and garlic. Sauté for about 3 minutes or until the onion has softened.
4. Return the veal to the fry pan and slowly add the heated broth to the pan. You may wish to trickle some over the veal rolls as you do this. Cover the pan and gently simmer for 25 to 30 minutes.
5. Transfer the veal rolls from the pan to a serving platter one at a time removing the strings as you go. Keep serving platter with veal rolls warm.
6. Add a tablespoon of tomato paste to the onion and garlic pan drippings stirring as you do so
7. Add the flour to the pan stirring as you go
8. Still stirring we add the red wine. With all of the red wine added immediately whisk the mix thoroughly until all lumps have disappeared. Continue cooking the sauce until it thickens to a nice rich creamy texture.

Serving:

This recipe makes 4 ample portions and may be accompanied by fresh vegetables (buttered corn on the cob is a big favorite with Bavarian Veal), potatoes, egg noodles, pasta or even on a bed of rice. Anyway; once you have dished out the vegetables, rice, noodles, pasta or whatever liberally ladle the sauce over the veal rolls and a little over the accompaniments.