Serves: 4
Total Calories: 125
1 Sprinkle the veal on both sides with salt and pepper. Lay a slice of prosciutto on each piece of veal. Sprinkle with the cheese, then with the parsley. Roll up the cutlets and pin them closed with a toothpick.
2 In a medium skillet, melt 1 tablespoon of the butter with the oil over medium heat. Add the rolls and cook, turning the pieces until browned on all sides, about 10 minutes. Transfer the rolls to a plate and keep warm.
3 Add the wine and chicken broth to the skillet and cook over high heat, scraping the pan, until the liquid is slightly syrupy, about 2 minutes. Remove from the heat and swirl in the remaining 1 tablespoon butter. Pour the sauce over the veal and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Veal Rolls in White Wine recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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