Veal Rolls with Prosciutto and Provolone Recipe

Summary

Preparation Time10 MinCooking Time25 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Boneless veal cutlets1 Pound, thinly sliced (500 Grams)
 Provolone cheese slice/Swiss cheese4 Ounce (8 Slices Or 125 Grams)
 Prosciutto slice8
 Vegetable oil2 Tablespoon
 Butter2 Tablespoon
 Garlic1 Clove (5 gm), peeled
 Fresh mushrooms1⁄2 Pound, sliced
 Green pepper1 , cut in to chunks
 Onion1 Small, chopped
 Dry white wine/Chicken stock1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

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

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.
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