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Veal Rolls With Prosciutto And Provolone

Canadian.Recipes's picture
Ingredients
  Boneless veal cutlets 1 Pound, thinly sliced (500 Grams)
  Provolone cheese slice/Swiss cheese 4 Ounce (8 Slices Or 125 Grams)
  Prosciutto slice 8
  Vegetable oil 2 Tablespoon
  Butter 2 Tablespoon
  Garlic 1 Clove (5 gm), peeled
  Fresh mushrooms 1⁄2 Pound, sliced
  Green pepper 1 , cut in to chunks
  Onion 1 Small, chopped
  Dry white wine/Chicken stock 1⁄2 Cup (8 tbs)
Directions

Pound veal between 2 sheets of waxed paper until thin and almost doubled in size.
Cut each slice in half and layer with cheese.
Roll up lengthwise, tucking in ends and pressing together.
Wrap slice of prosciutto around each roll; secure with toothpicks, if necessary.
In large skillet, heat oil and butter; saute garlic for 1 minute, then remove and discard.
Add veal rolls to skillet and brown on both sides, about 3 minutes.
With slotted spoon, remove veal and set aside.
Add mushrooms, green pepper and onion to skillet; cook for about 2 minutes, stirring gently.
Return veal to skillet.
Stir in wine; cover, reduce heat and simmer until meat is fork-tender, about 15 minutes.
During last 5 minutes, add tomatoes, if using, and uncover to reduce liquid.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Veal
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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