The success of these luxury rolls depends on the neatness of the veal escalopes. Have the meat sliced uniformly by a good butcher instead of purchasing pre-packed uneven slices. The rich, crisp crumbed meat is complimented excellently by the freshness of the cucumber.
6 uniform veal escalopes (+/- 100 g each)
6 thin slices cooked or smoked ham
100g/250ml grated Cheddar cheese
15 ml chopped green ends of spring onion
12 cocktail sticks
60g/100 ml cake flour
1ml salt
1 – 2 large eggs
100g / 200ml dried breadcrumbs
oil to deep fry
sprigs of parsley to garnish
Creamed cucumber sauce
15 ml butter or margarine
30 ml finely chopped onion or spring onion
1 medium English cucumber (+/- 250 g)
15 ml cake flour
150 ml sour cream
good pinch grated nutmeg
1 ml salt
good pinch white pepper
freshly ground black pepper
- Flatten the escalopes with a mallet until quite thin and cover each with a slice of ham.
- Combine the cheese and spring onion and divide between the slices.
- Shape the cheese with the fingers to form log-shaped rolls crosswise over the centre portion of each slice.
- Roll the meat and ham over the cheese, starting from one of the shorter sides and roll up firmly into a neat roll.
- Secure each roll with 1 – 2 cocktail sticks as needed.
- Season the flour with salt and coat the rolls with flour.
- Beat one egg lightly and dip each roll into the egg and then into crumbs, to coat evenly.
- If necessary use the second egg as well. Refrigerate the rolls until ready to fry.
- Prepare the creamed cucumber in the meantime.
- Combine the butter or margarine and onion in a saucepan and saute‚ 3 minutes.
- Peel the cucumber, dice finely and add to the saucepan.
- Saute‚ 3 minutes and stir in the flour, sour cream, nutmeg, salt and pepper and simmer 10 minutes.
- Pour sufficient oil into a heavy saucepan to make it about 50 mm full and heat until moderately hot (170 ºC).
- Fry the crumbed rolls about 3 minutes on a side until crisp and golden.
- Drain on absorbent paper and arrange neatly onto a serving platter.
- Spoon the hot creamed cucumber around the rolls, sprinkle lightly with black pepper and garnish with a few sprigs of parsley just before serving.
- Mashed potato and a mixed salad make good accompaniments.
6 servings