Veal Rolls
This recipe involves pounding veal cutlets until thin, placing a piece of prosciutto on top of each one and rolling them up. The veal rolls are then browned in a skillet with butter, oil, and garlic, followed by adding chicken stock and wine and simmering for 15 minutes. The veal rolls are removed from the pan, and spinach is added to the pan juices and cooked briefly. The spinach is then placed in a buttered baking dish, the veal rolls are placed on top, and the dish is baked until the veal is tender.
Equipment
- rolling pin or mallet
- two sheets of waxed paper
- large skillet
- skewer or toothpick
- 10-x 6-x 2-inch baking dish
Ingredients
- 12 Veal Cutlets, Cut Very Thin - 12
- 6 to 12 Thin Slices Prosciutto Or Cooked Ham (amount depends on size of cutlets) - 6 to 12
- 1 tbsp Butter or Margarine - 15 ml
- 1 tbsp Olive Oil - 15 ml
- 1 clove Garlic, Peeled - 1 clove
- 1/2 cup Chicken Stock or Water - 125 ml
- 1/4 cup Dry White Wine - 60 ml
- 24 oz Cooked Fresh Spinach, drained - 675 g
- 1/2 tsp Salt - 2 ml
Notes
First, use a rolling pin or mallet to pound the veal cutlets between two sheets of waxed paper until they are as thin as possible. Then, place a piece of prosciutto or ham (trimmed to a slightly smaller size than the veal) on top of each piece of veal and roll up, securing each roll with a skewer or toothpick.
In a large skillet, melt butter or margarine with oil and a clove of garlic. Add the veal rolls and brown them lightly on all sides. Pour in chicken stock or water and wine, cover the skillet tightly and simmer for 15 minutes. Remove the rolls from the pan and keep them hot. Discard the garlic.
Preheat the oven to 350 °F (175 °C) and butter a 10-x 6-x 2-inch (25-x 15-x 5-cm) baking dish. Boil the remaining liquid in the skillet until only the fat remains, then add spinach and salt and stir until the spinach is heated through (about 1 minute). Spoon the spinach into the prepared baking dish, place the veal rolls on top, and pour any pan juices over everything. Cover the baking dish and bake for 15 minutes, or until the veal is very tender.
Nutrition
Calories: 288kcal
