Adapted from West Coast Prime Meats Cooks © 2015

 

Ingredients

  • One pound thin veal cutlets (1/4-inch thick)
  • Two teaspoons each sea salt and freshly ground pepper
  • Quarter-pound (4 ounces) mozzarella cheese, grated
  • Quarter-pound (4 ounces) prosciutto, thinly sliced, then chopped fine
  • Two tablespoons parsley, chopped
  • One tablespoon fresh sage leaves, chopped
  • One garlic clove, peeled and minced
  • Three tablespoons olive oil
  • Third-cup all-purpose flour
  • Half-cup dry Marsala
  • Half-cup beef broth
  • Two tablespoons butter

Instructions

  1. Cut the veal in pieces 4 by 4 inches. Pound gently to even out the pieces. Season with salt and pepper.
  2. Mix together the mozzarella, prosciutto, parsley, sage and garlic with a quarter-teaspoon of salt and one-half teaspoon pepper.
  3. Lay out the veal scallops and sprinkle with remaining salt and pepper. At one end, place a generous spoonful of the mozzarella-prosciutto mixture. Roll up, tucking in the edges, and secure each one with a toothpick or two.
  4. Heat the oil over medium-high heat in a saute pan large enough to hold the veal in one layer.
  5. Pat the veal dry and very lightly dust with flour. Brush off any excess.
  6. Brown the bundles on all sides.
  7. Add the Marsala and meat broth to the sauté pan, bring to a boil, reduce the heat and simmer until the veal is cooked, about 8 minutes. 
  8. Remove the veal from the pan and remove the string or toothpicks. Hold aside and keep warm.
  9. Reduce the cooking liquid to half-cup and swirl in the butter. Adjust salt and pepper if needed. Pour over the veal. Serve immediately.
 

Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.