Veal rolls in a pan a main course that is simple and tasty, ready in a few minutes and the meat remains very tender. The veal rolls stuffed with ham and cheese are also very popular with children. I used mozzarella for pizza, but you can use smoked cheese, provolone, or even fontina, Asiago cheese, or a local cheese. You can also freeze the pan-cooked meat rolls; I take the slices, stuff them, and freeze them, so when needed, I take them out of the freezer, let them thaw, and cook them. Now let’s see how to prepare veal rolls in a pan stuffed with ham and cheese, and if you try them, let me know. Barbara

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Difficulty: Very easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

8 veal slices
5.3 oz cooked ham
to taste cheese
to taste flour
2 tbsp butter
1.7 fl oz white wine
3.4 fl oz vegetable broth (or meat broth)

How to prepare Veal Rolls in a Pan

Let’s start preparing the Veal Rolls in a Pan. Lay out the veal slice and if necessary pound it with a meat tenderizer, then add the slice of cooked ham.
a piece of cheese.
Fold the edges and roll it up so that the cheese does not come out during cooking.
Then secure the roll with a toothpick. Repeat this process with the remaining slices.
Next, coat the rolls in flour.
Put the butter in a pan and place it on the stove.
When the butter has melted, place the rolls in the pan.
Sauté them and deglaze with white wine.
When the wine has evaporated, lower the heat and add the broth. Cook for 10/15 minutes until the rolls are done.
If you see that the cooking sauce dries out too much, add the broth a little at a time.
Serve the Veal Rolls in a Pan very hot and accompanied by the sauce.