STUFFED ROLLS OF VEAL

Stuffed Rolls of Veal image

Yield makes 6 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
3 cloves garlic, peeled
1/2 cup fine, dry bread crumbs
1 tablespoon chopped fresh Italian parsley
Salt
Freshly ground black pepper
12 thin slices veal (1 1/2 pounds)
6 ounces provola (young provolone), fresh mozzarella, or Fontina, cut into 1/4 × 1 1/2-inch sticks
3 plum tomatoes, peeled and seeded (see page 9), cut into 1/4 -inch strips
Thin lemon slices, optional

Steps:

Let the oil and garlic steep in a small bowl 30 minutes to 2 hours.
Toss the bread crumbs with half the infused oil and the parsley. Season to taste with salt and pepper.
Place two of the veal slices between two sheets of plastic wrap and, with the smooth side of a heavy meat mallet, pound each slice of veal into a rough rectangular shape about 1/4 inch thick. Don't pound the veal too thin, or there is a possibility that the filling will leak during cooking. Repeat with the remaining veal. Divide the cheese and tomatoes evenly among the slices of veal, placing them along the center of one of the longer edges. Sprinkle half the seasoned bread crumbs over the tomatoes and cheese and drizzle on half the remaining infused oil. Roll the scallopine around the filling into compact rolls. Secure the flap with two toothpicks to keep the rolls intact while they cook.
Preheat the oven to 425° F. Lightly brush a baking pan into which the veal rolls fit comfortably with some of the remaining infused oil. Arrange the veal side by side and seam side down in the prepared dish. Scatter the remaining bread crumbs in an even layer over the veal and drizzle on the remaining infused oil. Bake until the bread crumbs are golden brown and the cheese in the filling is melted, about 20 minutes. Serve as is or with a slice of lemon.