STUFFED VEAL SCALOPPINE ROLLS WITH MARSALA WINE SAUCE
A pure delicacy of veal scallopine stuffed with prosciutto and mozzarella in a delicate Marsala wine sauce! Easy to make with make-ahead directions! Fantastic for company! :)
Provided by Wildflour
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 406.6, Fat 24.4, SaturatedFat 14.9, Cholesterol 76.2, Sodium 451.9, Carbohydrate 6.8, Fiber 0.1, Sugar 1.8, Protein 13.2
SICILIAN VEAL INVOLTINI
Sicilian veal involtini, also known as braciole Messinese are delicious rolled bundles of veal filled with seasoned breadcrumbs and cheese. They are skewered and grilled to create the perfectly portioned meat main course!
Provided by Nadia Fazio
Categories Appetizer Main Course
Time 55m
Number Of Ingredients 9
Steps:
- Soak 4 wood skewers in water to prevent them from burning. Alternately, cover the ends of each skewer with foil.
Nutrition Facts : Calories 709 kcal, Carbohydrate 31 g, Protein 47 g, Fat 44 g, SaturatedFat 12 g, Cholesterol 140 mg, Sodium 984 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 29 g, ServingSize 1 serving
VEAL ROLLS WITH PANCETTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
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.
VEAL ROLLS STUFFED WITH PROSCIUTTO AND CHEESE
Steps:
- Put the slices of veal between sheets of plastic wrap and pound with a flat mallet without breaking the tissues. Set aside. Combine the prosciutto and pork in a mixing bowl. Melt 1 tablespoon of the butter in a small skillet and cook the onion, stirring, until it is wilted. Add this to the mixing bowl. Add the garlic, bread crumbs, nutmeg, pepper, lemon rind, egg and cheese. Blend well. Lay out the pieces of veal on a flat surface. Sprinkle with salt and pepper. Spoon an equal portion of the filling on each slice. Wrap the meat around the filling, folding and tucking the ends in envelope fashion. Tie each roll neatly in 2 places with string. Sprinkle with salt and pepper. Dredge the rolls all over in flour and shake off any excess. Select a heavy skillet large enough to hold the rolls in 1layer without crowding them. Melt the remaining 3 tablespoons of butter and, when it is quite hot but not browned, add the veal rolls. Cook, turning occasionally, until the are nicely browned all over, 3 or 4 minutes. Reduce the heat and continue cooking over moderately low heat for about 15 minutes. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the pan. Add the chicken broth. Bring to the boil and let cook over high heat for about 5 minutes. Remove the strings and serve the veal rolls with the sauce spooned over.
VEAL BUNDLES STUFFED WITH MOZZARELLA, PARMESAN AND PROSCIUTTO
There is a reason for visiting my mother on a Sunday. Apart from the good family get together, these delightful treats are worth the visit. The Italian name for these bundles is involtini. I hope you enjoy them as much as I do!
Provided by Pietro
Categories Veal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 186.6, Fat 14, SaturatedFat 5.2, Cholesterol 24.4, Sodium 261.6, Carbohydrate 2, Fiber 0.2, Sugar 0.7, Protein 8.1
VITELLO BOCCE-- VEAL MEDALLIONS WITH PROSCIUTTO & MOZZARELLA
Medallions of veal sautéed in white wine with a tomato purée topped with prosciutto and mozzarella. From Cafe Lucci :O)I will put in an estimate for the time.
Provided by MissTiff16
Categories Veal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Over high heat, preheat a sauté pan large enough so veal medallions do not overlap. Dredge medallions in flour, shaking off excess. Add olive oil to pan. and sear medallions on both sides until lightly golden.
- Remove medallions and place on towel-lined plate. Drain excess oil from pan and add shallot. Sauté until translucent, about 1 minute. Deglaze pan with white wine, reducing by half. Scrape bottom with wooden spoon to release bits of veal that are stuck. Add veal stock, salt and pepper, rosemary and tomato purée, stirring to incorporate. Bring to a boil and reduce heat to medium-high. Return veal to pan.
- Top each medallion with a slice of prosciutto and mozzarella cheese. Cover pan loosely and simmer for 2-3 minutes until cheese melts. Plate three medallions per serving and return sauce to heat. Add butter and whisk, mixing well. Simmer until melted and sauce has a creamy consistency. If it is too thick, add a little more stock. Spoon sauce over veal and serve hot.
- Suggested wines:.
- 2002 Frescobaldi Nippozano Riserva Chianti.
- 2000 Franco Fiorina Barbaresco.
Nutrition Facts : Calories 677.4, Fat 57.9, SaturatedFat 22.4, Cholesterol 99, Sodium 551.9, Carbohydrate 5, Fiber 0.1, Sugar 2, Protein 19.5
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