Veal Rolls With Prosciutto And Cheese Recipes

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VEAL SALTIMBOCCA



Veal Saltimbocca image

A delicious wine sauce makes this hearty entree even more special. You can assemble the rolls ahead of time and chill until ready to cook.-Vance Werner Jr., Franklin, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 13

2 ounces fontina cheese
8 thin slices prosciutto or deli ham
16 fresh sage leaves
8 veal cutlets (4 ounces each)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons olive oil
1 cup chicken broth
1/4 cup white wine or chicken broth
1/2 cup minced fresh parsley
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 348 calories, Fat 23g fat (9g saturated fat), Cholesterol 117mg cholesterol, Sodium 490mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 29g protein.

VEAL ROLLS WITH PROSCIUTTO AND CHEESE



Veal Rolls with Prosciutto and Cheese image

Number Of Ingredients 6

1 pound veal cutlets, pounded thin, cut into 8 pieces
salt and freshly ground black pepper
4 slices (thin) imported Italian prosciutto, cut in half crosswise
4 ounces fontina or mozzarella cheese, cut into 8 (2-inch) sticks
12 (about) large fresh sage leaves
2 tablespoons extra-virgin olive oil

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.

Nutrition Facts : Nutritional Facts Serves

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