Veal Rolls Stuffed With Prosciutto And Cheese Recipes

Steps:

• Arrange scaloppine on waxed paper or plastic. Sprinkle veal with parsley, salt and pepper. Place a thin layer of cheese and a few slices of roasted pepper on each scaloppine. Roll veal and wrap each roll with a slice of pancetta. Secure with toothpicks.
• Fry veal rolls in a thin layer of extra-virgin olive oil, 2 turns of the pan, until golden all over and pancetta is crisp, 5 or 6 minutes. Remove from pan to warm platter. Return skillet to heat. Add a drizzle of oil and cracked garlic. Wilt spinach in pan, add a touch of wine or vermouth to lift drippings and combine them with greens. Using tongs, place a bed of spinach on each dinner plate and top with veal rolls. Serve immediately.

Steps:

• Pound the veal until thin.
• Chop mozzarella, prosciutto slices and parsley together on a board and combine in a bowl with the grated parmesan.
• Divide the mixture evenly between the 4 veal scollops. Form a sausage shape along a short edge. Season with salt and pepper.
• Roll the veal scollops up enclosing the filling securely. Tie into neat bundles with kitchen string.
• Roll the bundles in the flour and shake off excess.
• Heat the oil in a heavy based saute pan. Add the bundles and cook until golden brown on all sides.
• Season lightly, add the dry white wine to the pan and cook gently for 10 minutes, stirring from time to time until the sauce thickens.
• Transfer bundles to a heated serving plate, remove the string and serve with a spoonful of the sauce over each bundle.

Steps:

• 1 Place the veal cutlets on a flat surface. Sprinkle lightly with freshly ground pepper. 2 Lay a piece of prosciutto on each veal cutlet, trimming it to fit as needed. Place a piece of cheese on one end of each. Roll up the cutlets from the short end, tucking in the sides to form neat rolls. 3 Place a barbecue grill or broiler rack about 5 inches from the heat source. Preheat the grill or broiler. Hold two metal skewers side by side about 1 inch apart like the tines of a large meat fork. Alternate the rolls on the skewers with the sage leaves, beginning and ending with the leaves. 4 Brush the rolls with the olive oil. Grill or broil until the meat is lightly browned, about 5 minutes on each side. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Pound each veal cutlet between sheets of waxed paper or plastic wrap to 1/8-1/4" thickness. (Very thin.).
• Place prosciutto slices on top of each cutlet.
• Top each with mozzarella cheese.
• Roll up each cutlet and secure with wooden toothpicks.
• *These can be refrigerated up to 8 hours if you want to do this ahead of time for company.
• In large skillet. melt butter over med-high heat.
• Add veal rolls and cook, turning frequently to brown on all sides.
• Reduce heat to low.
• Cover skillet and cook 10 minutes or til veal is fork tender.
• Remove from heat.
• Transfer rolls to a serving platter, removing toothpicks.
• Cover with foil and place in warm oven to keep hot.
• In small bowl, mix flour, pepper and water to make a smooth paste.
• Add flour mixture to drippings in skillet.
• Bring mixture to boiling over high heat, stirring constantly; reduce heat to low and simmer 3 minutes continually stirring.
• Add wine and simmer 1 minute longer.
• Remove veal rolls from oven, uncover, and pour sauce over veal rolls.
• Sprinkle with chopped parsley.
• Serve veal rolls with poppy seed noodles if desired.
• Poppy Seed Noodles:.
• Cook an 8 oz. pkg. of egg noodles til done, drain.
• Toss noodles with 1/4 cup melted butter and 1 Tbl. poppy seeds.
• Veal and noodles make 4 servings.

Steps:

• 1 Place the veal cutlets on a flat surface. Sprinkle lightly with freshly ground pepper. 2 Lay a piece of prosciutto on each veal cutlet, trimming it to fit as needed. Place a piece of cheese on one end of each. Roll up the cutlets from the short end, tucking in the sides to form neat rolls. 3 Place a barbecue grill or broiler rack about 5 inches from the heat source. Preheat the grill or broiler. Hold two metal skewers side by side about 1 inch apart like the tines of a large meat fork. Alternate the rolls on the skewers with the sage leaves, beginning and ending with the leaves. 4 Brush the rolls with the olive oil. Grill or broil until the meat is lightly browned, about 5 minutes on each side. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.