Italian Veal Rolls Recipe
Ingredients
| Veal cutlets | 6 | |
| Prosciutto slice | 6 | |
| 4 ounces fontina cheese, cut into 6 strips | ||
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon, melted | |
| Vegetable oil | 1 Tablespoon | |
| 1 cup Chablis or other dry white wine | ||
| Hot cooked angel hair pasta | ||
Directions
Place cutlets between 2 sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness, using a meat mallet or rolling pin.
Wrap 1 slice of prosciutto around a cheese strip, and place in center of a cutlet.
Roll up cutlet lengthwise, and secure with a wooden pick.
Repeat procedure with remaining pro-sciutto, cheese strips, and cutlets.
Sprinkle veal rolls with salt and pepper; dredge in flour.
Cook in butter and oil in a large heavy skillet over medium-high heat, turning occasionally, until browned on all sides.
Remove from skillet, and keep warm.
Add wine to skillet.
Bring to a boil, and cook until wine is reduced to 1/2 cup.
Return veal rolls to skillet.
Cover, reduce heat, and simmer 7 minutes.
Serve sliced or whole veal rolls over pasta.
Wrap 1 slice of prosciutto around a cheese strip, and place in center of a cutlet.
Roll up cutlet lengthwise, and secure with a wooden pick.
Repeat procedure with remaining pro-sciutto, cheese strips, and cutlets.
Sprinkle veal rolls with salt and pepper; dredge in flour.
Cook in butter and oil in a large heavy skillet over medium-high heat, turning occasionally, until browned on all sides.
Remove from skillet, and keep warm.
Add wine to skillet.
Bring to a boil, and cook until wine is reduced to 1/2 cup.
Return veal rolls to skillet.
Cover, reduce heat, and simmer 7 minutes.
Serve sliced or whole veal rolls over pasta.
Chef
