Stuffed Veal Rolls With Iced Apple Wine Sauce Recipes

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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

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.)

STUFFED VEAL ROLLS WITH PAN-ROASTED GARLIC AND DRESSED-UP MIXED GREENS



Stuffed Veal Rolls with Pan-Roasted Garlic and Dressed-Up Mixed Greens image

Yield 4 servings

Number Of Ingredients 17

6 garlic cloves, 4 crushed, 2 chopped
Extra-virgin olive oil (EVOO), for liberal drizzling
2 hard-boiled eggs, chopped (see page 90)
1/2 cup fresh flat-leaf parsley, chopped
Salt and freshly ground black pepper
8 pieces (1 1/2 to 1 1/3 pounds) veal shoulder scallopini
8 slices prosciutto di Parma
1/3 pound Italian fontina, sliced
Toothpicks
3 tablespoons butter
1 tablespoon tomato paste
2 tablespoons fresh thyme, chopped
1/2 medium yellow onion, chopped
3/4 cup chicken stock or broth
1 heaping tablespoon Dijon mustard
3 tablespoons white wine vinegar
1 sack mixed greens (about 6 cups)

Steps:

  • In a small saucepot combine the 4 crushed cloves of garlic with enough EVOO to cover them halfway, about 1/2 cup. Place the pot over the lowest possible heat setting of your cooktop. Gently cook the garlic for 10 minutes, frequently turning it in the oil to ensure even browning. Once the garlic is golden brown all over, turn the heat off and allow it to cool in the EVOO.
  • While the garlic is roasting, prepare the stuffed veal rolls. Combine the chopped hard-boiled eggs, the chopped parsley, and 2 crushed cloves of garlic in a bowl and season with a little salt and pepper. Taste and adjust the seasoning. This is your last chance to make sure the filling is up to par. Reserve the filling.
  • Lay the 8 pieces of scallopini out on the cutting board without overlapping any of the pieces. Season them with a little salt and pepper. Lay 1 slice of prosciutto on top of each scallopini. If necessary, fold the prosciutto so that it fits the veal without overhang. Add a thin slice of fontina cheese on top of the prosciutto. Place about 1 tablespoon of the egg-parsley mixture on the lower half of each scallopini. Starting at the point closest to you, roll each portion away from you into a cigar shape. Secure each veal roll with one or two toothpicks.
  • Heat a large skillet on high heat with 2 tablespoons of the EVOO and 2 tablespoons of the butter. Once the pan is hot and the butter is no longer foaming, add the 8 veal rolls. Brown on all sides, 3 to 4 minutes. Move the veal rolls over a little, clearing a spot in the skillet to add the remaining chopped garlic, the tomato paste, thyme, and onion. Continue to cook for 1 minute. Add the chicken stock and continue to cook for 3 to 4 minutes.
  • While the stuffed veal rolls are cooking, finish preparing the panroasted garlic dressing. In a blender combine the Dijon mustard and the white wine vinegar. Fish the golden brown garlic cloves from the oil and add to the blender. Blend on high for about 30 seconds. While the motor is still running, in a very slow and steady stream, add 3 to 4 tablespoons of the garlic cooking oil. Save the leftover garlic oil in the refrigerator. It will coagulate, but it will melt back down after a few minutes at room temp. The garlic oil is great for anything from marinades to sautéing greens.
  • Dress the mixed greens with the roasted garlic dressing. To finish the stuffed veal rolls, turn the heat off and remove the veal rolls from the skillet to a platter. Finish the sauce with 1 tablespoon of butter, swirling it into the sauce until it is completely melted. Remove the toothpicks from the veal and pour the sauce over the veal. Serve with the salad.

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

VEAL ROLLS WITH PANCETTA



Veal Rolls with Pancetta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 pound veal scaloppine from the butcher counter
1/4 cup chopped flat-leaf parsley, a couple of handfuls
Salt and pepper
1 pound smoked fresh mozzarella, thinly sliced
1 (16 to 18-ounce) jar roasted red peppers, drained and sliced
1/3 pound pancetta, sliced like thin cut bacon at deli counter
2 tablespoons extra-virgin olive oil, plus some for drizzling
1 clove cracked garlic
1 (10-ounce) sack baby spinach or triple washed spinach leaves
1/4 to 1/3 cup white wine or dry vermouth

Steps:

  • Arrange scaloppine on waxed paper or plastic. Sprinkle veal with parsley, salt and pepper. Place a thin layer of cheese and a few slices of roasted pepper on each scaloppine. Roll veal and wrap each roll with a slice of pancetta. Secure with toothpicks.
  • Fry veal rolls in a thin layer of extra-virgin olive oil, 2 turns of the pan, until golden all over and pancetta is crisp, 5 or 6 minutes. Remove from pan to warm platter. Return skillet to heat. Add a drizzle of oil and cracked garlic. Wilt spinach in pan, add a touch of wine or vermouth to lift drippings and combine them with greens. Using tongs, place a bed of spinach on each dinner plate and top with veal rolls. Serve immediately.

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