Side Pannel
Veal Scaloppine and Mozzarella Rolls
Veal Scaloppine and Mozzarella Rolls
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian
Ingredients List
- 2 lb Can imported tomatoes
- 8 Slices scaloppine of veal
- 1/2 ts Finely chopped rosemary
- Salt and pepper
- 1/4 lb Mozzarella chesse
- 2 tb Olive oil
- 2 Cloves garlic,minced
- 1/4 c Dry white wine
- 3 tb Chopped parsley
- 1/4 c Grated parm cheese
Directions
1. Place the tomatoes in a heavy saucepan and bring to a boil. Let cook
until thickened and reduce to 3 cups. 2. Pound the meat lightly with a flat
mallet without breaking the fibers. Place the slices on a flat surface and
sprinkle with rosemary, and salt and pepper to taste. Cut the mozzarella
into 8 thin "fingers" of equal size. Place one finger in the center of each
veal slice. Fold over the edges, then roll, envelope fashion, to enclose
the cheese. Tie each roll neatly with string in two places. 3. Preheat the
oven to 400. 4. Heat the oil in a heavy skillet. Add the veal rolls and
brown quickly and evenly over high heat, about 4 min. Transfer the rolls to
a baking dish and remove the string. 5. To the skillet add the garlic and
cook briefly. Add the wine and stir to dissolve the brown particles that
cling to the bottom and sides of the pan. Add the cooked down tomatoes, and
salt and pepper to taste. Cook 5 in.,then stir in the parsley. 6. Pour the
tomato sauce over the veal rolls and sprinkle with parm cheese. Bake 10-15
min. until piping hot.
A nice dry red wine that goes with this meal would be Valpolicella or
Bardolino.
The name for this dish: Escalope de veau au Mozzarella
until thickened and reduce to 3 cups. 2. Pound the meat lightly with a flat
mallet without breaking the fibers. Place the slices on a flat surface and
sprinkle with rosemary, and salt and pepper to taste. Cut the mozzarella
into 8 thin "fingers" of equal size. Place one finger in the center of each
veal slice. Fold over the edges, then roll, envelope fashion, to enclose
the cheese. Tie each roll neatly with string in two places. 3. Preheat the
oven to 400. 4. Heat the oil in a heavy skillet. Add the veal rolls and
brown quickly and evenly over high heat, about 4 min. Transfer the rolls to
a baking dish and remove the string. 5. To the skillet add the garlic and
cook briefly. Add the wine and stir to dissolve the brown particles that
cling to the bottom and sides of the pan. Add the cooked down tomatoes, and
salt and pepper to taste. Cook 5 in.,then stir in the parsley. 6. Pour the
tomato sauce over the veal rolls and sprinkle with parm cheese. Bake 10-15
min. until piping hot.
A nice dry red wine that goes with this meal would be Valpolicella or
Bardolino.
The name for this dish: Escalope de veau au Mozzarella
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