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Braciolette Ripiene

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  Veal escalopes 4
  Mozzarella cheese 4 Ounce
  Anchovy fillets 4
  Butter 2 Ounce
  Dry white wine 1⁄4 Pint
  Chopped parsley 2 Tablespoon (Leveled)

Beat the veal escalopes until very thin.
Cover each with thin slices of cheese then place the anchovy fillets on top.
Sprinkle with pepper.
Roll up (cheese side inside), and hold in place by tying with fine string or thick thread.
Heat the butter in a fairly shallow pan.
Add the veal rolls and fry briskly until golden brown all over.
Pour the wine into the pan, cover and simmer for 10 minutes.
Transfer the veal rolls to a warm dish and remove the string or thread.
Coat with juices from the pan then sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Very Easy

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