Veal Rolls with Prosciutto and Provolone Recipe
Ingredients
| 4 boneless veal cutlets, thinly sliced (about 1 lb/500 g total) | ||
| Provolone cheese slice | 8 | |
| Prosciutto slice | 8 | |
| Vegetable oil | 2 Tablespoon | |
| Butter | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), peeled | |
| Mushrooms | 1/2 Pound, sliced | |
| Green pepper | 1 To taste, cut in to chunks | |
| Onion | 1 Small, chopped | |
| 1/2 cup dry white wine or chicken stock | ||
Directions
Pound veal between 2 sheets of waxed paper until thin and almost doubled in size.
Cut each slice in half and layer with cheese.
Roll up lengthwise, tucking in ends and pressing together.
Wrap slice of prosciutto around each roll; secure with toothpicks, if necessary.
In large skillet, heat oil and butter; saute garlic for 1 minute, then remove and discard.
Add veal rolls to skillet and brown on both sides, about 3 minutes.
With slotted spoon, remove veal and set aside.
Add mushrooms, green pepper and onion to skillet; cook for about 2 minutes, stirring gently.
Return veal to skillet.
Stir in wine; cover, reduce heat and simmer until meat is fork-tender, about 15 minutes.
During last 5 minutes, add tomatoes, if using, and uncover to reduce liquid.
Cut each slice in half and layer with cheese.
Roll up lengthwise, tucking in ends and pressing together.
Wrap slice of prosciutto around each roll; secure with toothpicks, if necessary.
In large skillet, heat oil and butter; saute garlic for 1 minute, then remove and discard.
Add veal rolls to skillet and brown on both sides, about 3 minutes.
With slotted spoon, remove veal and set aside.
Add mushrooms, green pepper and onion to skillet; cook for about 2 minutes, stirring gently.
Return veal to skillet.
Stir in wine; cover, reduce heat and simmer until meat is fork-tender, about 15 minutes.
During last 5 minutes, add tomatoes, if using, and uncover to reduce liquid.
Chef
