Veal Rolls
- Total Time
- 35 minutes
- Rating
- Comments
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Ingredients
- ¼pound ground veal
- ½cup chopped prosciutto
- ½medium onion, chopped
- ½cup of parsley, chopped
- 4cloves of garlic, chopped
- Salt and pepper
- 8portions veal cutlets, well pounded (no more than ¼ inch thick and about 3 by 5 inches)
- 3tablespoons oil
- 4tablespoons butter
- 2cups chicken broth
- 1cup white wine
Nutritional analysis per serving (10 servings)
288 calories; 18 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 23 grams protein; 467 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix prosciutto, ground veal, onion, parsley, garlic, salt and pepper.
- Step 2
"Staff" cutlets by rolling them around the proscuitto and veal mixture and tie with a string.
- Step 3
Brown the veal rolls in butter and oil over high heat. Turn until browned all around.
- Step 4
Add chicken broth and wine to pan. Reduce heat to medium and let simmer, covered, about 20 minutes. Remove string. Serve with mustard, mayonnaise.
- For tailgate parties these may be wrapped overnight and served cool or at room temperature
Private Notes