Veal Rolls With Prosciutto And Cheese Recipes

VEAL MOZZARELLA ROLLS WITH PROSCIUTTO

Steps:

• Rinse veal cutlets, pat dry, flatten if necessary and season with salt and pepper. Drain mozzarella and cut into 8 slices. Rinse sage, shake dry and pluck leaves.
• Set a mozarella slice and 2 sage leaves on each veal cutlet, roll up and secure with toothpicks.
• Peel carrot and dice finely. Rinse and trim celery and dice finely. Peel onion and garlic and chop.
• Sauté veal rolls in oil until golden brown on all sides, add prosciutto and sage and sauté briefly. Remove veal rolls and prosciutto from pan and keep warm.
• Add carrots, celery, onion and garlic to pan, sauté briefly and season with salt and pepper. Return veal rolls to pan and deglaze pan with white wine and broth. Quickly bring to a boil, then cover pan and simmer over medium heat about 10 minutes.
• Remove cover from pan and allow liquid to completely boil down. Serve veal rolls on plates with vegetables. Garnish each veal roll with a slice of prosciutto and a sage leaf.

VEAL SALTIMBOCCA

Steps:

• Cut cheese into 1/4-in. strips. Place a prosciutto slice, 2 sage leaves and cheese down center of each cutlet. Roll up and secure with toothpicks., In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few rolls at a time, and shake to coat. In a large skillet, brown veal in butter and oil on all sides; remove and keep warm., Add broth and wine, stirring to loosen browned bits from pan. Return rolls to the pan; cook 8-10 minutes or until a thermometer reads 160° and sauce is thickened. Stir in parsley and lemon juice; heat through. Discard toothpicks; serve with sauce.

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 PROSCIUTTO AND CHEESE

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.