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Veal Rolls Risotto

Fondue.Chef's picture
  Sliced swiss cheese 8 Ounce (1 Package, Natural)
  Boiled ham slices 4
  Veal slices 12 Ounce, pounded thin (8 Slices, For Scallopini)
  Flour 2 Tablespoon
  Salt 1 Teaspoon
  Freshly ground pepper To Taste
  Butter 3 Tablespoon
  Diced onion 1⁄4 Cup (4 tbs)
  Hot water 2 Cup (32 tbs)
  Lemon juice 1 Tablespoon
  Canned sliced mushrooms 4 Ounce, sliced (1 Can, And Liquid)
  Precooked rice 1 3⁄4 Cup (28 tbs)

Cut 2 slices cheese into 4 strips each.
Cut boiled ham slices in half.
On each slice of veal, arrange a piece of ham and on top of ham a strip of cheese.
Fold over edges of veal and secure with toothpicks.
Mix flour with salt and pepper and coat veal rolls with flour mixture.
Reserve remaining flour mixture.
Heat butter in skillet and lightly brown veal rolls.
Remove from skillet.
Fry onion until tender but not browned.Stir in remaining flour mixture.
Gradually stir in hot water, blending until smooth.
Add lemon juice and mushrooms and liquid and bring to a boil.
Meanwhile, cut remaining cheese into narrow strips.
Combine with rice in a buttered shallow 2 1/2 -quart casserole.
Pour hot mushroom mixture over rice.
Arrange veal rolls on top.
Cover and bake in a 400° F.oven for 20 to 25 minutes.

Recipe Summary

Side Dish

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Veal Rolls Risotto Recipe