Stuffed Veal Scaloppine Rolls with Marsala Wine Sauce
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- thin veal scaloppini cutlets, about 1 1/2 lbs.
- 1/4 lb.
- prosciutto slices
- slices mozzarella cheese, about 4 oz.
- 1/4 cup
- 1 Tbl.
- 1 dash
- coarse ground pepper
- 1/4 cup
- 1/2 cup
- marsala wine
- chopped fresh parsley
1Pound each veal cutlet between sheets of waxed paper or plastic wrap to 1/8-1/4" thickness. (Very thin.) Place prosciutto slices on top of each cutlet. Top each with mozzarella cheese. Roll up each cutlet and secure with wooden toothpicks.
*These can be refrigerated up to 8 hours if you want to do this ahead of time for company. In large skillet, melt butter over med-high heat. Add veal rolls and cook, turning frequently to brown on all sides. Reduce heat to low. Cover skillet and cook 10 minutes or til veal is fork tender. Remove from heat. Transfer rolls to a serving platter, removing toothpicks. Cover with foil and place in warm oven to keep hot. In small bowl, mix flour, pepper and water to make a smooth paste. Add flour mixture to drippings in skillet. Bring mixture to boiling over high heat, stirring constantly; reduce heat to low and simmer 3 minutes continually stirring. Add wine and simmer 1 minute longer. Remove veal rolls from oven, uncover, and pour sauce over veal rolls. Sprinkle with chopped parsley. Serve veal rolls with poppy seed noodles if desired.
Poppy Seed Noodles:
Cook an 8 oz. pkg. of egg noodles til done, drain.
Toss noodles with 1/4 cup melted butter and 1 Tbl. poppy seeds.
Veal and noodles make 4 servings. (2 rolls per person.)