Veal Rolls Food

VEAL ROLLS WITH PANCETTA

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 WITH SAVORY BREAD STUFFING

Steps:

• Gather the ingredients.
• Sauté celery and onion in 1/4 cup butter until onion is tender.
• Stir in bread cubes, 1/4 teaspoon salt, sage, pepper, parsley, and milk; toss lightly.
• Divide dressing evenly between cutlets, placing some dressing in center of each cutlet.
• Roll meat around dressing and fasten with wooden picks.
• Roll veal rolls in flour to coat, saving leftover flour. In a large deep skillet or Dutch oven, brown veal rolls in the remaining 1/4 cup butter.
• Add the water and wine; cover tightly and simmer until tender, about 45 minutes.
• Put veal rolls on a serving platter and keep warm.
• Blend together the leftover flour and sour cream, and stir into drippings.
• Add mushrooms and remaining 1/2 teaspoon salt.
• Cook, stirring constantly until the sauce is thickened.

VEAL ROLLS

Steps:

• Mix prosciutto, ground veal, onion, parsley, garlic, salt and pepper.
• "Staff" cutlets by rolling them around the proscuitto and veal mixture and tie with a string.
• Brown the veal rolls in butter and oil over high heat. Turn until browned all around.
• Add chicken broth and wine to pan. Reduce heat to medium and let simmer, covered, about 20 minutes. Remove string. Serve with mustard, mayonnaise.

VEAL ROLLS STUFFED WITH SPINACH AND GRUYèRE

Steps:

• Mash anchovy paste into 4 tablespoons butter in a bowl until combined. Gently pound cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Pat cutlets dry and season lightly with salt and pepper, then spread 1 1/2 teaspoons anchovy butter over top of each cutlet. (You will have a little butter left over.) Sprinkle 1/4 cup cheese over anchovy butter, leaving a 1/4-inch border, then arrange spinach leaves, overlapping in 1 layer, to cover cutlets. Working with 1 cutlet at a time, arrange with a short side nearest you and roll up tightly, then secure with a wooden pick.
• Put oven rack in middle position and preheat oven to 425°F.
• Pat rolls dry. Heat 2 tablespoons butter in a 12-inch ovenproof heavy skillet over moderately high heat until foam subsides, then sauté veal, turning occasionally, until golden on all sides, about 4 minutes total. Transfer skillet to oven and bake veal until just cooked through, about 5 minutes. Transfer veal with tongs to a platter (reserve skillet) and keep warm, covered.
• Pour off all but 1 tablespoon fat from skillet, then add wine and deglaze skillet by boiling (on stovetop) over high heat, scraping up brown bits, until reduced by half, about 2 minutes. Remove from heat, then add any juices accumulated on platter and swirl in remaining 2 tablespoons butter (not remaining anchovy butter). Cook over low heat until incorporated. Stir in parsley and salt and pepper to taste.