Italian Veal Rolls

Italian Veal Rolls
  • 4 servings
  • 0:20 Preparation
  • 0:20 Cooking
  • 0:40 Total Time


Add all
  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • 1

    eggplant, sliced lengthways

  • 4

    large milk-fed veal scallopini

  • 4


  • 4

    provolone cheese

  • 2 1/2 cups
    (625 mL)

    homemade or commercial tomato sauce

  • Salt and freshly ground pepper to taste


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.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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