Today I want to offer you a rich and tasty main course: stuffed veal rolls. They have a delicious filling, are cooked in a pan, and then sliced. A simple recipe that will make you look good because, aside from being tasty, they are also appreciated for the design that forms inside each roll of meat. After all, we eat with our eyes before our mouths.
Other meat roll recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 402.53 (Kcal)
- Carbohydrates 10.79 (g) of which sugars 0.84 (g)
- Proteins 33.05 (g)
- Fat 24.93 (g) of which saturated 9.30 (g)of which unsaturated 11.14 (g)
- Fibers 1.58 (g)
- Sodium 1,101.06 (mg)
Indicative values for a portion of 135 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Stuffed Veal Rolls
- 4 slices veal (14-18 oz)
- 2 oz white bread
- 3 leaves sage
- 1 oz Grana Padano cheese (or Parmesan)
- 1 egg (medium)
- 3.5 oz prosciutto (thinly sliced)
- to taste flour
- 1/3 cup dry white wine
- A few sprigs thyme
- extra virgin olive oil
- salt
- black pepper
Tools
- Chopper
- Meat tenderizer
- 1 Deep plate
- 1 Plate
- Kitchen twine
- 1 Pan
Preparation of Stuffed Veal Rolls
Cut the slices of white bread into pieces (no need to remove the crust), place them in a chopper along with the washed and dried sage leaves and chop finely.
Transfer the mixture into a deep plate (or a bowl) and add the grated cheese, a pinch of salt, and a generous grind of black pepper. Mix and also add the egg.
Then mix everything well until you get a homogeneous and soft mixture.
Lightly pound the slices of meat to thin them out a bit.
In a plate, mix the flour with the thyme leaves, a pinch of salt, and a grind of black pepper and coat the slices of meat on both sides.
Place a slice of prosciutto on top of each veal slice, then spread the cheese, egg, and bread mixture over it.
Finally, roll the veal slice on itself forming a roll and tie it with kitchen twine. Repeat the same operation with the other three slices of meat and dust the rolls with flour, shaking off the excess.
In a pan, heat a few tablespoons of olive oil before adding the four meat rolls. If you have some leftover prosciutto, tear it with your hands and distribute it here and there on the bottom.
Brown them on all sides over medium heat, then drizzle with white wine.
Let it evaporate, then lower the heat and continue cooking for about twenty minutes until the stuffed veal rolls are well browned.
At this point, remove them from the pan and let them cool slightly. Then remove the twine and cut them into slices.
Arrange them on the serving plate, drizzle with the cooking juices, sprinkle with some thyme leaves, and serve. Enjoy! Paola
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