MESSICANI ALLA MILANESE (VEAL ROLLS MILAN-STYLE)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h
Yield Six servings
Number Of Ingredients 16
Steps:
- Put the slices of veal between sheets of plastic wrap and pound with a flat mallet without breaking the tissues. Set aside.
- Combine the prosciutto and pork in a mixing bowl.
- Heat one teaspoon of the butter in a small skillet and cook the onion, stirring, until it is wilted. Add this to the mixing bowl. Add the garlic, bread crumbs, nutmeg, pepper, lemon rind, egg and cheese. Blend well.
- Lay out the pieces of veal in one layer on a flat surface. Sprinkle with salt and pepper. Spoon an equal portion of the filling on each slice. Wrap the meat around the filling, folding and tucking the ends in envelope fashion. Tie each bundle neatly in two places with string. Sprinkle with salt and pepper. Dredge the bundles all over in flour and shake off excess.
- Select a heavy skillet large enough to hold the rolls, without crowding, in one layer. Heat the remaining three tablespoons of butter and, when it is quite hot but not browned, add the bundles. Cook, turning the bundles occasionally, until they are nicely browned all over, about three or four minutes. Reduce the heat and continue cooking over moderately low heat for about 15 minutes.
- Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the pan. Add the chicken broth. Bring to the boil and let cook over high heat about five minutes. Remove the strings and serve.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 9 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 4 grams, Sodium 497 milligrams, Sugar 2 grams, TransFat 0 grams
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