Veal Rolls

Ingredients

  • ¼ pound ground veal
  • ½ cup chopped prosciutto
  • ½ medium onion, chopped
  • ½ cup of parsley, chopped
  • 4 cloves of garlic, chopped
  • Salt and pepper
  • 8 portions veal cutlets, well pounded (no more than 1/4 inch thick and about 3 by 5 inches)
  • 3 tablespoons oil
  • 4 tablespoons butter
  • 2 cups chicken broth
  • 1 cup white wine
  • Nutritional Information
    • Nutritional analysis per serving (12 servings)

      233 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 19 grams protein; 82 milligrams cholesterol; 289 milligrams sodium

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

Preparation

  1. Mix prosciutto, ground veal, onion, parsley, garlic, salt and pepper.
  2. “Staff” cutlets by rolling them around the proscuitto and veal mixture and tie with a string.
  3. Brown the veal rolls in butter and oil over high heat. Turn until browned all around.
  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

35 minutes

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