Stuffed Veal Rolls With Iced Apple Wine Sauce Recipes

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STUFFED ROLLS OF VEAL



Stuffed Rolls of Veal image

Categories     Bread     Side     Bake     Veal

Yield makes 6 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
3 cloves garlic, peeled
1/2 cup fine, dry bread crumbs
1 tablespoon chopped fresh Italian parsley
Salt
Freshly ground black pepper
12 thin slices veal (1 1/2 pounds)
6 ounces provola (young provolone), fresh mozzarella, or Fontina, cut into 1/4 × 1 1/2-inch sticks
3 plum tomatoes, peeled and seeded (see page 9), cut into 1/4 -inch strips
Thin lemon slices, optional

Steps:

  • Let the oil and garlic steep in a small bowl 30 minutes to 2 hours.
  • Toss the bread crumbs with half the infused oil and the parsley. Season to taste with salt and pepper.
  • Place two of the veal slices between two sheets of plastic wrap and, with the smooth side of a heavy meat mallet, pound each slice of veal into a rough rectangular shape about 1/4 inch thick. Don't pound the veal too thin, or there is a possibility that the filling will leak during cooking. Repeat with the remaining veal. Divide the cheese and tomatoes evenly among the slices of veal, placing them along the center of one of the longer edges. Sprinkle half the seasoned bread crumbs over the tomatoes and cheese and drizzle on half the remaining infused oil. Roll the scallopine around the filling into compact rolls. Secure the flap with two toothpicks to keep the rolls intact while they cook.
  • Preheat the oven to 425° F. Lightly brush a baking pan into which the veal rolls fit comfortably with some of the remaining infused oil. Arrange the veal side by side and seam side down in the prepared dish. Scatter the remaining bread crumbs in an even layer over the veal and drizzle on the remaining infused oil. Bake until the bread crumbs are golden brown and the cheese in the filling is melted, about 20 minutes. Serve as is or with a slice of lemon.

STUFFED VEAL SCALOPPINE ROLLS WITH MARSALA WINE SAUCE



Stuffed Veal Scaloppine Rolls With Marsala Wine Sauce image

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! :)

Provided by Wildflour

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

8 veal scallopini, cutlets about 1 1/2 lbs. thin
1/4 lb prosciutto, slices
8 slices mozzarella cheese, about 4 ounces
1/4 cup butter
1 tablespoon flour
1 dash fresh ground pepper
1/4 cup water
1/2 cup marsala wine
chopped fresh parsley

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, Fat 24.4, SaturatedFat 14.9, Cholesterol 76.2, Sodium 451.9, Carbohydrate 6.8, Fiber 0.1, Sugar 1.8, Protein 13.2

SPIEDINI (STUFFED VEAL ROLLS)



Spiedini (Stuffed Veal Rolls) image

Make and share this Spiedini (Stuffed Veal Rolls) recipe from Food.com.

Provided by cookiecutter _

Categories     Veal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs veal cutlets
salt and pepper
8 ounces fresh mozzarella cheese
3 tablespoons flat leaf parsley, chopped
2 garlic cloves, minced
3 tablespoons olive oil
3/4 cup plain breadcrumbs

Steps:

  • Prepare a medium hot charcoal fire, preheat a gas grill, or the broiler. Place grill rack or broiler pan 4 inches from heat.
  • Place cutlets between 2 sheets of plastic wrap and pound to 1/4 inch thickness. (If you don't have a meat pounder or mallet just use an empty wine bottle).
  • Cut veal into 3 x 2 inch pieces and sprinkle with salt and pepper. Cut mozzarella into 1 x 1/2 inch thick sticks and place a piece of cheese across the center of each cutlet. Sprinkle with parsley and garlic, roll up each piece of veal from one of the short sides.
  • Skewer rolls onto two metal or bamboo skewers (hold skewers in the same hand, parallel and about an inch apart). Rolls should barely be touching. Skewer all meat in this way.
  • Brush rolls with olive oil. Sprinkle with bread crumbs, patting them so they stick. Grill/broil skewers, turning once, until meat is browned and the cheese is slightly melted (about 10 minutes).
  • Slide rolls off skewers and onto a warm serving platter. Serve immediately.

Nutrition Facts : Calories 391.8, Fat 23.6, SaturatedFat 9.2, Cholesterol 122.8, Sodium 430.1, Carbohydrate 11, Fiber 0.7, Sugar 1.2, Protein 32.2

STUFFED VEAL SCALOPPINE ROLLS WITH MARSALA WINE SAUCE



Stuffed Veal Scaloppine Rolls with Marsala Wine Sauce image

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

Categories     Other Sauces

Time 40m

Number Of Ingredients 9

8 thin veal scaloppini cutlets, about 1 1/2 lbs.
1/4 lb. prosciutto slices
8 slices mozzarella cheese, about 4 oz.
1/4 cup butter
1 Tbl. flour
1 dash coarse ground pepper
1/4 cup water
1/2 cup marsala wine
chopped fresh parsley

Steps:

  • 1. 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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