Veal Rolls Recipe

Veal Rolls Recipes

Ingredients :

12 veal cutlets, cut very thin

6-12 thin slices prosciutto or cooked ham (amount depends on size of cutlets)

1 tbsp butter or margarine

1 tbsp olive oil

1 clove garlic, peeled

1/2 cup chicken stock or water

1/4 cup dry white wine

24 oz cooked fresh spinach, drained

1/2 tsp salt

Method :

Pound veal cutlets with a rolling pin or mallet between 2 sheets of waxed paper until as thin as possible. Put a piece of prosciutto or ham, trimmed to a size slightly smaller than the veal piece, on top of each piece of veal and roll up, fastening each roll with a skewer or toothpick. Heat butter or margarine, oil and clove of garlic in large skillet. Add veal rolls and brown lightly on all sides. Add chicken stock or water and wine. Cover tightly and simmer 15 minutes. Remove rolls from pan and keep hot. Discard garlic.

Heat oven to 350F (175C). Butter a 10 x 6 x 2-inch (25 x 15 x 5-cm) baking dish. Boil the liquid left in the skillet hard until only the fat remains. Add the spinach and salt and stir until spinach is hot, about 1 minute. Spoon spinach into prepared baking dish. Put veal rolls on top and pour any pan juices over all. Cover baking dish and bake 15 minutes or until veal is very tender.

Serves 4-6

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