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Veal Rolls with Prosciutto and Provolone Recipe
|Boneless veal cutlets||1 Pound, thinly sliced (500 Grams)|
|Provolone cheese slice/Swiss cheese||4 Ounce (8 Slices Or 125 Grams)|
|Vegetable oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), peeled|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Green pepper||1 , cut in to chunks|
|Onion||1 Small, chopped|
|Dry white wine/Chicken stock||1⁄2 Cup (8 tbs)|
Calories 444 Calories from Fat 222
% Daily Value*
Total Fat 25 g39%
Saturated Fat 10.3 g51.4%
Trans Fat 0 g
Cholesterol 131.4 mg
Sodium 678.9 mg28.3%
Total Carbohydrates 9 g3%
Dietary Fiber 1.8 g7%
Sugars 3.4 g
Protein 39 g77.4%
Vitamin A 11.5% Vitamin C 56.7%
Calcium 20.7% Iron 3.2%
*Based on a 2000 Calorie diet
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.