Ingredients
- 6 veal scaloppines (1 to 1 1/2 pounds), pounded thin by butcher
- 6 tablespoons breadcrumbs
- ¼ cup finely minced parsley
- 3 cloves finely minced garlic
- Salt and pepper
- 6 tablespoons olive oil
- 3 thin slices mozzarella cheese, finely diced
- 3 tablespoons Parmesan cheese
- 6 slices prosciutto, finely minced
- 1 to 1 ½ cups white wine
- ½ to ¾ cup veal or chicken stock
- 5 tablespoons butter
- Lemon juice, to taste
- 2 cups cooked rice
- Nutritional Information
Nutritional analysis per serving (6 servings)
706 calories; 42 grams fat; 16 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 22 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 50 grams protein; 179 milligrams cholesterol; 2671 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Cut scaloppines in half diagonally so you have 12 pieces.
- To prepare filling, toss together all ingredients except 3 tablespoons olive oil, wine, butter and lemon juice.
- Place generous teaspoonful of stuffing on wide end of each scaloppine and roll tightly, securing with toothpick or kitchen thread.
- Heat 3 tablespoons oil and 3 tablespoons butter in 10-inch frying pan and when bubbling subsides, brown veal birds on all sides slowly. Add 1 cup wine and 1/2 cup stock. Cover and simmer for 20 minutes; check to see if more moisture is needed in pan, in which case add water or stock.
- Remove veal to heated platter. Skim fat from pan juices. Add remaining butter and about 1 tablespoon lemon juice to pan and bring to boil over high heat, stirring in coagulated meat juices. Pour over veal and serve with steamed rice.
40 minutes
Dining and Cooking