Veal Roll-Ups Stuffed with Mozzarella and Sundried Tomatoes

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One year ago, on August 6th, 2016, I said yes to the man of my dreams in a 700-year-old, German castle called Burg Rheinstein. It’s also called the “Romantic Castle” for obvious, picturesque reasons; one courtyard adorned by a beautiful fountain flows into another decked with lush garden roses, hiding away in the mountainy vineyards of the Rhine valley. We celebrated with our guests all day, starting with a boat ride from a close by town called Rüdesheim, and ending with a 4-course meal, a night tour through the castle accompanied by torch- and candle light, and a private boat ride back after a few hours of dancing to Macarena and the Backstreet Boys (find more pictures from our wedding here).

Veal Rollups Wedding Meal Kalbsröllchen Burg Rheinstein dirndl kitchen

It was a night to remember and I am having a hard time believing that our first wedded year has flown by so quickly! Reminiscent of our perfect day, I recently reached out to the castle’s owner, the Hecher family, to ask if they would share some of the recipes of the 4 courses that were served for our dinner that night. They were happy to help out and sent me both the recipe for our main course (Kalbsröllchen or veal roll-ups) and the Riesling soup that we started with (a local speciality!). I am so ecstatic that I get to share these recipes from our magical day with you on my blog!

The veal entrée that I am featuring today is made from extremely tender, thin cuts of veal meat (used for the tradiotional Wiener Schnitzel), stuffed with sundried tomatoes and fresh mozzarella cheese for a Mediterranean touch, then rolled up and held together by thin slices of bacon and a toothpick. They are then served in a sauce made from dry Riesling, chicken broth and cream. The castle served this meal family style as he said the price that used to reside there served his meals that way. They were garnished with fresh herbs and flowers from the castle’s garden. We also got to take home a bottle of dry Riesling from the castle’s winery, which made for an extra special celebratory dinner. Enjoy this recipe with some spätzle (German egg noodles, find the recipe here) or rosemary baked potatoes and some charred baby broccoli or romanesco broccoli if you can find it.

I will post the recipe for the Riesling soup after our upcoming trip closer to fall season, so please be looking out for it! Also, these next couple of posts will be a bit different. Since we will be traveling to a few countries on our way to Europe and within Europe (Iceland, France, Switzerland, Italy, Germany), I will be posting about local foods and experiences instead of documenting my own cooking. I hope you won’t mind. 😉

And if you love German cooking and baking as much as I do and want a chance to win cool kitchen gear (more high quality German WÜSTHOF knife sets coming soon!), PLEASE SUBSCRIBE below! ????


Ingredients for 4 servings:

  • 8 veal schnitzels (thin, big cuts of veal meat)
  • 100 g fresh mozzarella cheese (plus extra for sauce)
  • 100 g sundried tomatoes (plus extra for sauce)
  • 8 slices of thin cut bacon
  • 3 cloves garlic
  • 2 shallots
  • 100 ml dry Riesling
  • 125 ml heavy whipping cream
  • 125 ml chicken broth
  • salt and pepper
  • flour
  • butter and olive oil

Method:

  1. Place veal meat between two plastic freezer bags and pound with the flat side of a meat tenderizer to flatten the cuts. If your meat is not thin to start with, slice into thin cuts.
  2. Distribute the thinly sliced mozzarella and sundried tomatoes evenly, fold in the ends of the meat and secure tightly with thin slices of bacon.
  3. Sautée in butter on medium high heat until lightly browned on all sides. Move onto a plate, cover with aluminum foil and let rest in a warm place.
  4. Using the same skillet, add some olive oil and the finely diced shallots and whole garlic cloves. Sautee for one to two minutes, then add the chicken broth, cream and white wine. Bring to a boil, then let simmer for 5 minutes.
  5. Remove the garlic cloves, and continue to let simmer until the sauce has thickened a bit. At the very end, add some mozzarella cheese and julienned sundried tomatoes. Do not allow the sauce to come back to the simmer because it will make the fat separate from the cheese. Add salt and pepper to taste.
  6. Serve with spätzle (find recipe here) or rosemary baked potatoes and baby broccoli or romanesco broccoli, and some more dry Riesling of course! Guten Appetit!


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