Veal Rolls, Marsala Recipe
The taste of this very Veal Rolls, Marsala recipe has played on my senses so much that I seldom consider any other recipe of Veal Rolls, Marsala. It is an European specialty, eaten as a Main Dish. Your near and dear ones including your pals will vouch for this tempting Veal Rolls, Marsala recipe. Try it.
Ingredients
1-1/2 lb thin veal scallops (8)
4 thin slices boiled ham (about 1/4 lb)
1/2 pkg (8-oz size) Mozzarella cheese, sliced
1/4 cup butter or margarine
1 tablespoon flour
Dash pepper
1/2 cup Marsala wine
Chopped parsley
Directions
Have meatman pound veal very thin.
Place 1/2 slice of ham and 1 slice of cheese on each veal scallop.
Roll up; secure with wooden picks.
In hot butter in large skillet, over medium heat, lightly brown veal rolls on all sides.
Reduce heat to low; cover skillet; cook 10 minutes, or until veal is fork-tender.
Remove from heat.
Remove veal rolls to platter; keep warm.
Combine flour and pepper with 1/4 cup water to make a smooth paste.
Add to drippings, stir- ring.
Bring to boiling; reduce heat, and simmer, stir- ring, 3 minutes.
Add wine; simmer, stirring, 1 minute.
Pour sauce over veal rolls.
Sprinkle with chopped parsley.
Makes 4 servings.
Place 1/2 slice of ham and 1 slice of cheese on each veal scallop.
Roll up; secure with wooden picks.
In hot butter in large skillet, over medium heat, lightly brown veal rolls on all sides.
Reduce heat to low; cover skillet; cook 10 minutes, or until veal is fork-tender.
Remove from heat.
Remove veal rolls to platter; keep warm.
Combine flour and pepper with 1/4 cup water to make a smooth paste.
Add to drippings, stir- ring.
Bring to boiling; reduce heat, and simmer, stir- ring, 3 minutes.
Add wine; simmer, stirring, 1 minute.
Pour sauce over veal rolls.
Sprinkle with chopped parsley.
Makes 4 servings.
