STUFFED VEAL SCALLOPINI RECIPES
STUFFED VEAL SCALOPPINE ROLLS WITH MARSALA WINE SAUCE ...
A pure delicacy of veal scallopine stuffed with prosciutto and mozzarella in a delicate Marsala wine sauce! Easy to make with make-ahead directions! Fantastic for company! :)
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound each veal cutlet between sheets of waxed paper or plastic wrap to 1/8-1/4" thickness. (Very thin.).
- Place prosciutto slices on top of each cutlet.
- Top each with mozzarella cheese.
- Roll up each cutlet and secure with wooden toothpicks.
- *These can be refrigerated up to 8 hours if you want to do this ahead of time for company.
- In large skillet. melt butter over med-high heat.
- Add veal rolls and cook, turning frequently to brown on all sides.
- Reduce heat to low.
- Cover skillet and cook 10 minutes or til veal is fork tender.
- Remove from heat.
- Transfer rolls to a serving platter, removing toothpicks.
- Cover with foil and place in warm oven to keep hot.
- In small bowl, mix flour, pepper and water to make a smooth paste.
- Add flour mixture to drippings in skillet.
- Bring mixture to boiling over high heat, stirring constantly; reduce heat to low and simmer 3 minutes continually stirring.
- Add wine and simmer 1 minute longer.
- Remove veal rolls from oven, uncover, and pour sauce over veal rolls.
- Sprinkle with chopped parsley.
- Serve veal rolls with poppy seed noodles if desired.
- Poppy Seed Noodles:.
- Cook an 8 oz. pkg. of egg noodles til done, drain.
- Toss noodles with 1/4 cup melted butter and 1 Tbl. poppy seeds.
- Veal and noodles make 4 servings.
Nutrition Facts : Calories 406.6, FatContent 24.4, SaturatedFatContent 14.9, CholesterolContent 76.2, SodiumContent 451.9, CarbohydrateContent 6.8, FiberContent 0.1, SugarContent 1.8, ProteinContent 13.2
STUFFED VEAL SCALOPPINE ROLLS WITH ... - JUST A PINCH RECIPES
A pure delicacy of veal scallopine stuffed with prosciutto and mozzarella in a delicate Marsala wine sauce! Easy to make with make-ahead directions! Fantastic for company! :) (photo from bing images)
Provided by Kelly Williams @WildfloursCottageKitchen
Categories Beef
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Pound each veal cutlet between sheets of waxed paper or plastic wrap to 1/8-1/4" thickness. (Very thin.) Place prosciutto slices on top of each cutlet. Top each with mozzarella cheese. Roll up each cutlet and secure with wooden toothpicks. *These can be refrigerated up to 8 hours if you want to do this ahead of time for company. In large skillet, melt butter over med-high heat. Add veal rolls and cook, turning frequently to brown on all sides. Reduce heat to low. Cover skillet and cook 10 minutes or til veal is fork tender. Remove from heat. Transfer rolls to a serving platter, removing toothpicks. Cover with foil and place in warm oven to keep hot. In small bowl, mix flour, pepper and water to make a smooth paste. Add flour mixture to drippings in skillet. Bring mixture to boiling over high heat, stirring constantly; reduce heat to low and simmer 3 minutes continually stirring. Add wine and simmer 1 minute longer. Remove veal rolls from oven, uncover, and pour sauce over veal rolls. Sprinkle with chopped parsley. Serve veal rolls with poppy seed noodles if desired. Poppy Seed Noodles: Cook an 8 oz. pkg. of egg noodles til done, drain. Toss noodles with 1/4 cup melted butter and 1 Tbl. poppy seeds. Veal and noodles make 4 servings. (2 rolls per person.)
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This recipe calls for veal scaloppine (thinly sliced cuts of meat). If your supermarket does not have scaloppine, substitute veal cutlets. If using cutlets, place them between 2 pieces of heavy-duty plastic wrap, and pound to a 1/4-inch-thickness using a meat mallet or small, heavy skillet.
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