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Italian Veal Rolls

  Veal cutlets 24 Ounce
  Prosciutto slices 2 Ounce
  Fontina cheese 4 Ounce, cut into strips
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Butter/Margarine 1 Tablespoon, melted
  Vegetable oil 1 Tablespoon
  Chablis/Dry white wine 1 Cup (16 tbs)
  Cooked angel hair pasta 1 Cup (16 tbs)

Place cutlets between 2 sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness, using a meat mallet or rolling pin.
Wrap 1 slice of prosciutto around a cheese strip, and place in center of a cutlet.
Roll up cutlet lengthwise, and secure with a wooden pick.
Repeat procedure with remaining pro-sciutto, cheese strips, and cutlets.
Sprinkle veal rolls with salt and pepper; dredge in flour.
Cook in butter and oil in a large heavy skillet over medium-high heat, turning occasionally, until browned on all sides.
Remove from skillet, and keep warm.
Add wine to skillet.
Bring to a boil, and cook until wine is reduced to 1/2 cup.
Return veal rolls to skillet.
Cover, reduce heat, and simmer 7 minutes.
Serve sliced or whole veal rolls over pasta.

Recipe Summary

South American

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2287 Calories from Fat 743

% Daily Value*

Total Fat 83 g127.9%

Saturated Fat 39.5 g197.6%

Trans Fat 0 g

Cholesterol 723.8 mg241.3%

Sodium 3012.4 mg125.5%

Total Carbohydrates 136 g45.5%

Dietary Fiber 5.7 g22.9%

Sugars 6.7 g

Protein 212 g423.6%

Vitamin A 28.2% Vitamin C

Calcium 65.9% Iron 34%

*Based on a 2000 Calorie diet


Italian Veal Rolls Recipe