Italian Veal Rolls
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 40 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Metro |
Recipe ingredients
- 3 Tbsp. (45 mL) Irresistibles extra virgin olive oil*
- 1 eggplant, sliced lengthways
- 4 large milk-fed veal scallopini
- 4 large slices Irresistibles prosciutto*
- 4 slices provolone cheese
- 2½ cups (675 mL) homemade or commercial tomato sauce*
- Salt and freshly ground pepper to taste
Preparation
Preheat oven to 300°F (150°C).
In a skillet, heat half the oil and brown eggplant slices. Set aside.
Lay scallopini on a working surface. Season the scallopini top them with a slice of eggplant, a slice of prosciutto and a slice of provolone.
Roll scallopini with everything inside and close with toothpicks.
In the same skillet over medium heat, heat remaining oil and brown rolls all sides.
If the skillet isn’t oven-proof, transfer the rolls to a baking dish, pour tomato sauce over them and bake for 7 – 8 minutes.
Serve with spinach salad.
Suggestion
Origin: Italian
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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