Veal Rolls with Prosciutto, Arugula, and Parmesan in a Skillet, a truly delicious and eye-catching second course, ready in just a few minutes, tender and juicy rolls.
These veal rolls are perfect for any occasion, whether you’re craving something different but don’t have much time, or you have unexpected guests, or for special occasions or celebrations.
We all have four slices, and the filling can change based on what you find in your fridge or freezer, leaving room for creativity and your taste.
Before we go through the step-by-step recipe of Veal Rolls with Prosciutto, Arugula, and Parmesan in a Skillet, take a look at other recipes that might interest you!
This RECIPE has been tried by many of you after watching the VIDEO on Instagram, YOU CAN ALSO FIND THE SECOND VERSION WITH SPINACH AND COOKED HAM, to keep updated, stories, and other intriguing ideas follow me on Facebook HERE and on Instagram HERE.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8 rolls
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 slices veal (round or similar cut)
- 4.2 oz prosciutto
- 3.5 oz arugula
- 1.8 oz Parmesan
- Half cup white wine
- 2 cloves garlic
- A few leaves sage (or another herb of your choice)
- as needed olive oil
Tools
Steps
Making your Veal Rolls with Prosciutto, Arugula, and Parmesan in a Skillet is really quick, thanks to the fact that the filling doesn’t need pre-cooking or preparation.
Lay the meat slices on a sheet of plastic wrap, overlapping about 0.4 inches. If they are too thick, you can tenderize them a bit with a meat mallet.
Place the prosciutto, then the arugula, and plenty of Parmesan shavings over the veal slices.
The filling for the veal slices is ready!
Roll up starting from a short side where you have the entire slice and not the 4 overlapped. Use the plastic wrap to help you roll as tightly as possible.
Once you have formed a roll, make loops with kitchen twine, tying the veal roll at about every 2 inches.
Cut off the excess twine and then cut the roll into smaller rolls, you’ll get about 8 rolls, depending on the size of your meat slices.
Take the rolls and coat them in flour, covering all surfaces.
In a large skillet, add the oil, two cloves of garlic, and the sage leaves.
Add the rolls and let them brown first on one side and then the other.
Once browned, pour in the white wine and let it evaporate. Cover with a lid and let cook for a few minutes, stirring occasionally. This way, a delicious sauce will form with the cooking juices.
Your Veal Rolls with Prosciutto, Arugula, and Parmesan in a Skillet are ready! Serve with a spoonful of the cooking sauce, which you can filter to make it smoother and without lumps, and add a sprinkle of fresh chopped parsley if you like.
Enjoy this special dish, which seems more complicated than it actually is, and you’ll make a great impression!
See you next time from Sapore di Arianna!