Rolled Veal Birds
|Veal cutlets||24 Ounce (8 Cutlets, 3 Ounces Each)|
|Soft bread crumbs||6 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||1 Tablespoon|
|Finely chopped fresh parsley||1 Tablespoon|
|Thin prosciutto slices/Thin ham slices||8|
|Thin fontina cheese slices||8|
|Chicken stock/Reduced-sodium canned broth||1 Cup (16 tbs)|
|Tomato sauce||1 Cup (16 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
1. Preheat oven to 350°. Pound veal cutlets between two sheets of wax paper or plastic wrap until flattened to 1/2-inch thickness.
2. In a small bowl, combine bread crumbs, garlic, olive oil, and parsley; blend well. Place veal on a flat work surface. Cover each piece of veal with a slice of prosciutto or ham; sprinkle with about 1 tablespoon bread crumb mixture and top with a slice of cheese. Roll up veal jelly-roll fashion. Fasten with toothpicks or tie with string. Place in a baking dish just large enough to hold "birds."
3. In a nonreactive small saucepan, combine chicken stock, tomato sauce, and red wine. Pour around veal birds. Cover with foil. Bake 40 to 50 minutes, turning once or twice, until tender. Remove picks or string.