Veal Rollatini

Another amazing dish, made together with my mom! We only made half of the original recipe and it was a good amount for 4--due to making the most incredible potato dish ever to accompany it :D We will so be making this again sometime!

Original recipe credit: https://italianchef.com/veal-rollatini/

Recipe below contains our modifications.

Ingredients:

1/4 lb. mozzarella cheese, chopped/small cubed

2 oz. prosciutto, chopped

1/8 c. freshly grated Parmigiano-Reggiano

1 T. chopped fresh flat-leaf parsley

1/2 lb. veal scaloppini, pounded to even (thin) thickness

flour, for dredging/coating

2 T. olive oil

1 1/2 T. butter

8 oz. button mushrooms, thickly sliced 

1/4 c. dry white wine

1/4 c. chicken stock

salt and pepper, to taste

Directions:

1. Heat oven to 375°F.

2. In a medium bowl, combine mozzarella, prosciutto, parmesan, and parsley. Lay the veal out on a work surface. If long, cut into pieces around to just slightly larger than a cassette tape/playing card. Distribute the mozzarella mixture among all pieces as evenly as possible.

2. Roll up each veal piece with its filling and close with a toothpick to hold shut. Dust/dredge with flour all over.

3. Heat the olive oil in a medium oven-proof skillet (we used and recommend cast iron) over medium-high heat. Once heated, place the veal rolls in the oil and brown all over.

4. Once browned, immediately transfer to oven and bake for 5 min. Remove from oven, transfer veal rolls to a plate and cover to keep warm.

5. Blot excess oil from pan and return to stove over medium heat. Add butter to pan. Once melted, add the mushrooms. Salt and pepper (to taste), and cook, stirring occasionally, until mushrooms begin to give their liquid.

6. Add the white wine to the pan to deglaze, scraping bottom to release fond bits. Cook until wine has reduced by half.

7. Add the chicken stock, then return the veal rolls to the pan. Cook until sauce has reduced by half and thickened slightly. Serve rolls covered in the sauce and enjoy!