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Spiced Veal Roulades

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These spiced veal roulades offer a sophisticated take on a classic European technique, combining tender meat with a fragrant blend of warming spices. Traditionally prepared by pounding the veal until thin and supple, each scallop is filled with a rich parsley butter that melts during cooking to create a succulent, flavourful centre. The coating of cinnamon, cloves, and nutmeg provides an aromatic depth that perfectly complements the delicate nature of the veal.

As a high-protein main course, this dish is ideal for those seeking a nutritious yet indulgent dinner party option. The use of fresh garlic and aromatic spices elevates the mild meat, while the quick pan-frying method ensures a golden, crisp exterior. Serve these elegant slices alongside lightly steamed seasonal greens or a crisp salad for a balanced and impressive homemade meal.

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Ingredients for Spiced Veal Roulades

  • 12 (3- to 110g ) veal scallops

  • 110ml butter, room temperature, divided

  • 2 tablespoons chopped fresh Italian parsley

  • 1 cup plain flour

  • 2 large eggs

  • 2 garlic cloves, minced

  • 1 teaspoon coarse kosher salt

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoons freshly ground black pepper

  • 1/2 teaspoons ground cloves

  • 1/4 teaspoons ground nutmeg

  • 45ml extra-virgin olive oil

How to make Spiced Veal Roulades

Working in batches and using meat mallet, pound veal scallops between sheets of plastic wrap into thin ovals, each about 3 to 4 inches wide. Sprinkle both sides of scallops lightly with salt. Mix 4 tablespoons butter and parsley in small bowl. Spread 1 teaspoon butter mixture evenly over 1 side of each veal scallop. Starting at short sides, roll up veal, enclosing butter mixture. Fasten ends of veal scallops with toothpicks to secure.

Spread flour on plate. Whisk eggs, garlic, 1 teaspoon coarse salt, cinnamon, pepper, cloves, and nutmeg in medium bowl to blend. Dredge veal scallops in flour; shake off excess.

Melt remaining 45ml butter with oil in heavy large skillet over medium-low heat until butter foams but is not brown, about 3 minutes. Turn veal rolls in egg mixture to coat well and add to skillet. Increase heat to medium-high and cook until rolls are browned on all sides and cooked through, turning frequently, about 10 minutes. Transfer to work surface; remove toothpicks. Cut rolls crosswise into slices. Divide veal roulades among plates and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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