Stuffed Veal Rolls (Scaloppini)

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This veal scaloppini dish is classic northern Italian. Made with good light pink colored veal cutlets is best. It’s made in one pan and 30 minutes to cook, so tender. If you are making this for a crowd place the browned rolls in a baking dish and pour the juices/wine mixture over the rolls.  Cover and bake at 350 for 45 minutes.

veal roll
veal roll

Ingredients;
1 LB Veal cutlets, pounded very thin
1/2 cup Italian bread crumbs
3 oz Prosciutto ham, thin slices
1 egg
2 TBLS milk
1/3 cup grated Parmesan cheese
Dash of pepper
Dash of nutmeg
3 TBLS butter
1 TBLS olive oil
1/2 flour, spread on a plate
1/3 cup dry white wine
1/2 cup beef or veal stock/broth
Toothpicks

veal roll preparation
veal roll preparation

Directions;
In a mixing bowl place the bread crumbs, milk, cheese, egg, pepper and nutmeg, mashing together to form a creamy consistency. Lay the cutlets out flat and divide and spread the bread crumb mixture evenly among them. Place on top of it a 1/2 slice or full slice, depending on the size of the cutlet, of the Prosciutto. Roll the cutlets up and secure with a toothpick or two lengthwise. Put the butter and oil in a pan large enough to accommodate the veal rolls in a single layer. Dredge the veal rolls in the flour. Heat on med high and brown the meat on all sides. Add the wine and stock/broth bringing it to a brief boil then turn the heat down to very low and simmer covered for about 25-30 minutes. If the juices are too thin/watery, remove the veal and turn the heat up for a few minutes to reduce the juices.