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Italian Veal Rolls

Southern.Crockpot's picture
  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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