Veal Cutlets With Prosciutto And Mozzarella 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

VEAL BUNDLES STUFFED WITH MOZZARELLA, PARMESAN AND PROSCIUTTO



Veal Bundles Stuffed With Mozzarella, Parmesan and Prosciutto image

There is a reason for visiting my mother on a Sunday. Apart from the good family get together, these delightful treats are worth the visit. The Italian name for these bundles is involtini. I hope you enjoy them as much as I do!

Provided by Pietro

Categories     Veal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 pieces veal
90 g mozzarella cheese
60 g prosciutto
1/2 cup Italian parsley
30 g parmesan cheese
salt
ground black pepper
plain flour
2 tablespoons extra virgin olive oil
1/2 cup white wine

Steps:

  • Pound the veal until thin.
  • Chop mozzarella, prosciutto slices and parsley together on a board and combine in a bowl with the grated parmesan.
  • Divide the mixture evenly between the 4 veal scollops. Form a sausage shape along a short edge. Season with salt and pepper.
  • Roll the veal scollops up enclosing the filling securely. Tie into neat bundles with kitchen string.
  • Roll the bundles in the flour and shake off excess.
  • Heat the oil in a heavy based saute pan. Add the bundles and cook until golden brown on all sides.
  • Season lightly, add the dry white wine to the pan and cook gently for 10 minutes, stirring from time to time until the sauce thickens.
  • Transfer bundles to a heated serving plate, remove the string and serve with a spoonful of the sauce over each bundle.

Nutrition Facts : Calories 186.6, Fat 14, SaturatedFat 5.2, Cholesterol 24.4, Sodium 261.6, Carbohydrate 2, Fiber 0.2, Sugar 0.7, Protein 8.1

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