Messicani alla milanese (Veal rolls Milan-style)

Ingredients

• 12 thin slices veal, about one and one-half pounds, cut as for scaloppine
• ¼ cup chopped prosciutto or cooked ham
• ½ pound ground lean pork
• 1 teaspoon, plus 3 tablespoons, butter
• ½ cup finely chopped onion
• ½ teaspoon finely minced garlic
• ½ cup fine fresh bread crumbs
• ⅛ teaspoon freshly grated nutmeg
• Freshly ground pepper to taste
• ½ teaspoon grated lemon rind
• 1 egg, lightly beaten
• ¼ cup freshly grated Parmesan cheese
• Salt to taste, if desired
• ¼ cup flour
• ½ cup dry white wine
• 1 cup fresh or canned chicken broth

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    479 calories; 23 grams fat; 10 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 49 grams protein; 217 milligrams cholesterol; 721 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

1. Put the slices of veal between sheets of plastic wrap and pound with a flat mallet without breaking the tissues. Set aside.
2. Combine the prosciutto and pork in a mixing bowl.
3. Heat one teaspoon of the butter in a small skillet and cook the onion, stirring, until it is wilted. Add this to the mixing bowl. Add the garlic, bread crumbs, nutmeg, pepper, lemon rind, egg and cheese. Blend well.
4. Lay out the pieces of veal in one layer on a flat surface. Sprinkle with salt and pepper. Spoon an equal portion of the filling on each slice. Wrap the meat around the filling, folding and tucking the ends in envelope fashion. Tie each bundle neatly in two places with string. Sprinkle with salt and pepper. Dredge the bundles all over in flour and shake off excess.
5. Select a heavy skillet large enough to hold the rolls, without crowding, in one layer. Heat the remaining three tablespoons of butter and, when it is quite hot but not browned, add the bundles. Cook, turning the bundles occasionally, until they are nicely browned all over, about three or four minutes. Reduce the heat and continue cooking over moderately low heat for about 15 minutes.
6. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the pan. Add the chicken broth. Bring to the boil and let cook over high heat about five minutes. Remove the strings and serve.

1 hour