The term roulade came from the French word “rouler“, which means to roll. It is usually a European dish that consists of a slice of meat rolled around with a filling inside like cheese, vegetables, or other meats. A roulade, same as a braised dish, is done by browning the outside then covered with wine or stock and cooked further. This kind of roulade is commonly secured with a metal skewer or toothpick, piece of string or spinach. The roulade is then sliced shaped into rounds and served. With the same common form, there are several dishes to compare with, like:
- Braciole – an Italian roulade that consists of beef, chicken or pork that is filled with Parmesan cheese, egg and bread crumbs
- Paupiette – French veal roulade filled with fruits, vegetables or sweetmeats
- Rouladen – German and Hungarian beef roulade filled with bacon, onions and pickles.
- Španělské ptáčky or Spanish birds – is a Czech cuisine. The recipe is practically the same with German Rouladen, with the omission of wine and adding a hard-boiled egg or frankfurter to the filling. Unlike the large roulade, which is sliced before serving, the “birds” are typically 10 cm long that is served whole together with a side dish of rice or Czech style bread dumplings.
- In Hungary the dish is known as Szüz tekercsek or the so-called Virgin roulade that is filled with minced meat.
- In Poland the dish is called “zrazy“.
- Kohlrouladen, cabbage roulade filled with minced meat.
A common form of roulade consists of a mixture of soufflé is baked in a flat pan rolled around its filling. A roulade may refer to any such “rolled” dish, such as sushi, cake and is not always limited to European dishes.
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- 3 T cognac or other type of brandy
- 2 T water
- 1/3 cup dried apricots, coarsely chopped
- 1/3 cup dried mangoes, coarsely chopped
- ¼ cup roasted cashew nuts
- 2 T shallots, chopped
- 3 T butter, softened
- 1 T parsley, chopped
- salt and black pepper
- 6 pcs chicken breast halves, butterfly and boneless
- 2 T vegetable oil
- 1 cup dry white wine
- For the sauce
- 1 T butter
- 1 T flour
- ½ cup chicken stock
- ½ t dried thyme
- salt and pepper
- Warm the water and cognac in a saucepan. Add dried apricots and mangoes. Remove from heat and set aside until plump.
- In a food processor, pulse cashew nuts until coarsely chopped. Add the fruit mixture, butter, shallots and parsley; pulse everything until well combined. Season with salt and pepper.
- Cover each chicken breast in plastic wrap and pound gently to flatten out. Season with salt and pepper. Spread the fruit mixture evenly on the chicken, leaving a 1-inch border. Roll and tie the chicken firmly with kitchen twine.
- Heat oil in a frying pan. Sear the rolled chicken until brown on the outside. Place chicken roulades on a rack over a roasting pan and pour wine over them. Roast in a preheated oven or turbo broiler at 350ºF for 40 minutes or until fully cooked. Reserve drippings.
- Remove the twine carefully and slice chicken into 1- inch-thick pieces.
- Make the sauce: Melt the butter in a saucepan. Add flour and let cook for 2 minutes. Add the drippings and chicken stock. Whisk until smooth. Season with thyme, salt, and pepper. Let it cook until thickened, about 6 minutes.
- Serve chicken with sauce on the side, along with your desired side dishes
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