Veal Rollatini Recipes

VEAL SCALLOPINI ROLLATINI A LA MARSALA AND MUSHROOMS

Steps:

• Divide the veal tenderloin into three pieces. Carefully and gracefully pound each piece with a meat mallet on each side until 1/8-inch thick.
• Dice the capocollo, Prosciutto, soppressata, provolone, parsley and basil and place in an 8-inch bowl. Mix together.
• Beat eggs together in a small bowl, then add 1 tablespoon egg to the bowl with the meat mixture and mix in. Carefully divide stuffing into 3 portions and roll each up in a scallopini very tightly.
• Heat oil in an 8-inch saute pan until lightly smoking. Roll each rollatini in flour, then shake off excess and roll in remaining egg wash until covered. Place rollatinis in hot oil, seam-side down.
• Allow to brown, lowering heat as needed. Gracefully turn, cooking scallopini until they have golden-brown crusts, approximately 3 minutes on each side. Remove excess oil from pan, then place back on medium heat and add mushrooms. Allow to cook for 2 minutes, then season with salt, pepper and parsley. Add Marsala wine to deglaze pan, then carefully add stock, butter and demi-glace. Allow heat to remain on medium until the liquid reduces by half, then by half again. When you see the pan sauce is the consistency of heavy cream, you have achieved nirvana. Gracefully place rollatinis on a plate, then cover with remaining sauce and mushrooms.

SPINACH AND CHEESE VEAL ROLLATINI

Steps:

• Combine spinach, egg, cheese and 1/4 cup Sauce in medium bowl; set aside.
• Season cutlets, if desired, with salt and black pepper. Evenly top cutlets with spinach mixture leaving 1/4-inch edge; then roll up and secure with wooden toothpicks. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat and brown veal. Add Sauce and reduce heat to medium and cook covered, stirring occasionally, 10 minutes or until veal is cooked. Serve, if desired, with hot cooked pasta or rice.

GRILLED VEAL ROLLATINI

Steps:

• Drop the garlic slices into the olive oil, and let it infuse for 30 minutes to an hour.
• Pound the veal scallops into thin scaloppine: First, place each slice between sheets of wax paper and tenderize it, preferably with the toothed face of a meat mallet-don't tear through the meat. Flatten and spread the meat into a thin oval, roughly 8 inches long and 4 inches wide and 1/4 inch thick. The pieces will vary in size.
• To make the rollatini filling, toss together the bread crumbs, pecorino, oregano, chopped parsley, and 1/2 teaspoon salt in a bowl. Drizzle over it 4 tablespoons of the garlic-infused oil (discarding the slices), and keep tossing the crumbs until they're evenly moistened.
• Lay out the scaloppine and lightly salt the top surface. Sprinkle a tablespoon or a bit more of the bread crumbs over each scaloppine, covering the top almost to the edges. Starting at one of the narrow ends, roll up each of the scaloppine the long way, enclosing the crumbs. Stick a toothpick into the flap end of the meat all the way, and all the way through the roll, to hold it together.
• Brush the rolls with some of the remaining oil, set them on a platter, and sprinkle the remaining bread crumbs on top. Let the rollatini sit (so the flavors permeate the meat) for 20 minutes.
• Meanwhile, light your grill and heat the rack over a medium flame or bed of charcoal or wood coals (my favorite for flavor). Set the rollatini on the grill, and rotate them every 1 1/2 to 2 minutes, to keep them evenly moist as they cook. Occasionally brush or drizzle over them more garlic-infused oil. When they're grill-marked all around, after 7 minutes or so, check doneness by slicing into a roll. If the center is not warm, continue grilling slowly, lowering the flame or spreading out the coals as needed.
• Remove to a warm platter, brush the rollatini again with oil, and let them sit for a couple of minutes before serving.