Veal Rolls with Prosciutto and Provolone
|Boneless veal cutlets||1 Pound, thinly sliced (500 Grams)|
|Provolone cheese slice/Swiss cheese||4 Ounce (8 Slices Or 125 Grams)|
|Vegetable oil||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)|
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.