Baked Veal Rolls are an easy and quick-to-make main course. In this case, I preferred to bake them, wrapping them in aluminum foil, to prevent them from drying out too much, making them juicy and very tasty.
Make sure not to miss the page FACEBOOK, my account INSTAGRAM and the YOUTUBE CHANNEL.
Here are links to other meat roll recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 2.2 lbs veal slices
- 7 oz emmentaler (in slices)
- 7 oz rolled pancetta (in slices)
- to taste fine salt
- to taste black pepper (ground)
Preparation
Slightly pound the veal slices with a meat mallet.
Season them with salt and pepper, place a slice of emmentaler on top, and roll the meat into a roll.
Wrap one or two slices of pancetta around the roll, depending on its size.
Cut rectangles of aluminum foil and wrap the rolls inside, sealing the foil on the sides like a candy.
Cook for about 30 minutes at 356°F.
Unwrap and serve hot.
Suggestions/Advice
You can serve the rolls with a side of green salad and tomatoes.
If you prefer, you can replace the rolled pancetta with ham, but this will make them slightly drier.
If you enjoyed the Baked Veal Rolls, try the other recipes with veal:
From Piedmont: raw veal meat (tartare)
Boiled veal tongue with broccoli sauce
Braised ossobuco with porcini mushrooms
My Social Channels!
To not miss any recipe, you can also follow me on Instagram; Pinterest and the YOUTUBE CHANNEL.
If you like, also follow my Facebook page.
