If you’re looking for a simple dish that can win everyone over, these veal rolls are the perfect choice. It’s a recipe I often make when I have little time but still want to bring something tasty and comforting to the table. The prosciutto gives an intense flavor, while the cheese makes everything soft and super comforting.
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 1 Hour
- Cooking time: 20 Minutes
- Portions: 6 People
- Cuisine: Italian
Ingredients
- 14 oz veal slices (very thinly sliced)
- 7 oz Emmental (cut very thin)
- 7 oz prosciutto crudo
- 1.5 cups breadcrumbs
- 1.5 cups grated Grana Padano
- 2 eggs
- to taste fine salt
Steps
Have the butcher slice the veal very thinly and lay the slices out on a work surface. Slice the Emmental very thinly so it can be wrapped with the meat. On each slice of meat place a slice of prosciutto crudo, then the cheese, and roll everything up.
Keep them in a baking dish while you make all the rolls.
In a bowl beat the eggs with a pinch of salt to help bind them better, while in another bowl put the breadcrumbs and the Grana Padano — mix them well.
Dip each roll first in the egg and then in the breading, placing them one by one in a previously oiled baking tray. When all the rolls are breaded and neatly arranged in the tray, drizzle them with extra virgin olive oil and bake for 20 minutes at 356°F in a convection oven, otherwise 30 minutes in a conventional oven. Let them rest 5 minutes before serving with a side of Arrianate potatoes!
