- Recipes Home
- Interest Groups
Stuffed Veal Scallops Parmesan Recipe
|Uncooked elbow macaroni||8 Ounce (2 Cups)|
|Grated parmesan cheese||2⁄3 Cup (10.67 tbs)|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Unsifted all purpose flour||1⁄2 Cup (8 tbs)|
|Thin veal scallops||1 Pound|
|Water||2 Cup (32 tbs)|
Calories 635 Calories from Fat 191
% Daily Value*
Total Fat 21 g32.9%
Saturated Fat 8.9 g44.7%
Trans Fat 0 g
Cholesterol 150.1 mg
Sodium 956.7 mg39.9%
Total Carbohydrates 56 g18.5%
Dietary Fiber 2.9 g11.4%
Sugars 2.3 g
Protein 52 g103.4%
Vitamin A 15.2% Vitamin C 17.1%
Calcium 24.8% Iron 13.7%
*Based on a 2000 Calorie diet
Meanwhile, fry bacon until crisp; drain on absorbent paper, reserving drippings.
Crumble bacon and mix with cooked macaroni,1/3 cup cheese and 1/4 cup parsley in large bowl; set aside.
Combine flour, salt, rosemary and pepper on wax paper.
Dredge veal scallops with mixture; shake off excess flour mixture and reserve.
Place rounded tablespoonfuls of macaroni mixture in center of each scallop; roll up veal around filling and secure with food picks or skewers.
Brown in reserved bacon fat.
Place remaining macaroni mixture in lightly buttered 2-quart casserole.
Arrange scallops on top.
Stir reserved flour mixture into meat drippings in skillet.
Add water and cook, stirring constantly, until mixture thickens.
Pour over veal and macaroni in casserole.
Sprinkle with remaining 1/3 cup cheese and cover.
Bake at 350° 40 minutes, or until meat is tender.
Uncover, sprinkle with remaining 1/4 cup parsley, and serve at once.