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Stuffed Veal Rolls

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  Veal escalopes 8 Pound, pounded thin
  Prosciutto slice 8
  Parsley 4 Tablespoon, freshly chopped
  Slivered almonds 2 Tablespoon
  Sultanas/Raisins 2 Tablespoon
  Grated parmesan cheese 3 Tablespoon
  Black pepper To Taste
  Butter 2 Ounce (50 Gram)
  Marsala 6 Fluid Ounce (175 Milliliter)

Place the escalopes flat on a working surface.
Put a slice of proscuitto on each escalope.
Mix together the parsley, almonds, sultanas or raisins, cheese and salt and pepper to taste in a mixing bowl.
Divide this mixture between the escalopes.
Roll up the escalopes and tie with string.
Melt the butter in a frying pan.
Add the veal rolls and brown on all sides.
Pour in the! Marsala and bring to the boil.
Cover and simmer for 20 minutes or until the veal is tender.
Remove the veal rolls from the pan and discard the string.
Place the rolls on a serving dish and pour over the wine sauce in the pan.
Serve hot, with rice.

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