Apricot Veal Rolls with Mushroom Rice
Tender pounded veal wrapped around bacon-onion filling, braised in apricot nectar and onion soup, then served over sauteed mushroom rice. This retro-style dish delivers sweet-savory depth from the apricot glaze balanced by Worcestershire tang. The veal stays moist during baking while the pan juices reduce into a glossy sauce. Ideal for weeknight dinners or casual entertaining when you want something more refined than everyday fare.
Ingredients
- 2 bacon slices, chopped
- 1 onion, choppedhomemade mix (dehydrated onion, beef bouillon, herbs)1tbspconvenience vs fresh
control sodium
Full guide → - 8 veal schnitzels, poundedthin chicken breast halves1:1poultry
lighter option
- seasoned flour, for dusting
- 2 tablespoon oil
- 1 lb apricot nectarapricot jam mixed with water2tbsp jam+1/2cup waterpreserves
same sweetness
- 1 packet (32g) onion soup mixhomemade mix (dehydrated onion, beef bouillon, herbs)1tbspconvenience vs fresh
control sodium
- 2 teaspoon Worcestershire sauce
- 5 ½ oz mushrooms, sliced
- 1 tablespoon oil, extra
- 4 cup rice, cooked
Instructions
- 1
Preheat oven to 350°F.
- 2
Saute bacon and onion until onion softens.
- 3
Spoon bacon-onion mixture onto each veal slice, roll up, and secure with toothpick.
- 4
Dust rolls in seasoned flour, shake off excess.
- 5
Brown rolls on all sides in hot oil, then transfer to ovenproof dish.
- 6
Combine apricot nectar, onion soup mix, and Worcestershire sauce, pour over rolls.
- 7
Bake uncovered for 1 hour until cooked through.
- 8
While veal bakes, saute mushrooms in oil until tender.
- 9
Stir cooked rice into mushrooms and serve with veal rolls.
Tips
Pound veal very thin to ensure even cooking and tender texture; thin slices also roll and secure more easily.
Don't skip browning the rolls before baking; it develops color and seals in juices for better flavor.
Apricot nectar reduces as it bakes; tilt the dish mid-way to pool juices and baste rolls if tops look dry.
Good to Know
Refrigerate covered up to 3 days. Reheat gently in 160C oven, covered, for 15-20 minutes until heated through. Avoid reheating rice in oven; warm separately on stovetop with splash of water.
Prepare rolls and wrap in cling film up to 8 hours ahead. Brown and assemble in baking dish that morning, cover, and refrigerate. Bake as directed, adding 5-10 minutes if baking from cold. Cook rice fresh or reheat just before serving.
Plate warm veal roll with mushroom rice alongside. Spoon pan juices over top. Pair with green salad or steamed vegetables to balance richness.
Common Mistakes
Overcook veal to avoid dry, tough rolls; check at 50 minutes and tent with foil if tops brown too quickly.
Skip browning step to avoid pale, flavorless exterior and less appetizing presentation.
Use cold oil to avoid uneven browning; ensure pan is hot before adding rolls.
Substitutions
lighter option
same sweetness
control sodium
FAQ
Can I use chicken instead of veal?
Yes. Pound chicken breast thin and reduce bake time to 35-40 minutes. Chicken absorbs the apricot glaze equally well and costs less. Check meat is opaque at thickest point.
What if I don't have apricot nectar?
Mix 2 tablespoons apricot jam with 450 ml beef or chicken stock, or use 470 ml orange juice with 1 tablespoon honey. The sauce will be slightly thinner but flavors balance similarly.
Can I freeze the baked rolls?
Yes. Cool completely, transfer to freezer container with sauce, and freeze up to 2 months. Thaw overnight in fridge, then reheat covered at 160C for 20-25 minutes until hot.