Italian Veal Rolls
|Veal cutlets||24 Ounce|
|Prosciutto slices||2 Ounce|
|Fontina cheese||4 Ounce, cut into strips|
|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.