Baked veal rolls are an easy and quick second course. In this case, I preferred to prepare them in the oven, wrapping them in aluminum foil to prevent them from drying out too much, making them juicy and delicious.
- 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 (sliced)
- 7 oz Rolled pancetta (sliced)
- to taste Fine salt
- to taste Black pepper (ground)
Preparation
Lightly pound the veal slices with a meat tenderizer.
Salt and pepper them, place a slice of emmenthal 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 from aluminum foil and wrap the rolls inside, closing the foil like a candy on the sides.
Cook for about 30 minutes at 350°F.
Unwrap and serve hot.
Suggestions/Tips
You can serve the rolls with a side of green salad and tomatoes.
If you wish, you can substitute the rolled pancetta with ham, but in this way, they will be slightly drier.
If you liked the baked veal rolls, try other recipes with veal meat:
From Piedmont: raw veal meat (tartare)
Boiled veal tongue with broccoli sauce
Osso buco with porcini mushrooms
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