Best Stuffed Rolls Of Veal Recipes

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STUFFED VEAL SCALOPPINE ROLLS WITH MARSALA WINE SAUCE



Stuffed Veal Scaloppine Rolls with Marsala Wine Sauce image

A pure delicacy of veal scallopine stuffed with prosciutto and mozzarella in a delicate Marsala wine sauce! Easy to make with make-ahead directions! Fantastic for company! :) (photo from bing images)

Provided by Kelly Williams

Categories     Other Sauces

Time 40m

Number Of Ingredients 9

8 thin veal scaloppini cutlets, about 1 1/2 lbs.
1/4 lb. prosciutto slices
8 slices mozzarella cheese, about 4 oz.
1/4 cup butter
1 Tbl. flour
1 dash coarse ground pepper
1/4 cup water
1/2 cup marsala wine
chopped fresh parsley

Steps:

  • 1. Pound each veal cutlet between sheets of waxed paper or plastic wrap to 1/8-1/4" thickness. (Very thin.) Place prosciutto slices on top of each cutlet. Top each with mozzarella cheese. Roll up each cutlet and secure with wooden toothpicks. *These can be refrigerated up to 8 hours if you want to do this ahead of time for company. In large skillet, melt butter over med-high heat. Add veal rolls and cook, turning frequently to brown on all sides. Reduce heat to low. Cover skillet and cook 10 minutes or til veal is fork tender. Remove from heat. Transfer rolls to a serving platter, removing toothpicks. Cover with foil and place in warm oven to keep hot. In small bowl, mix flour, pepper and water to make a smooth paste. Add flour mixture to drippings in skillet. Bring mixture to boiling over high heat, stirring constantly; reduce heat to low and simmer 3 minutes continually stirring. Add wine and simmer 1 minute longer. Remove veal rolls from oven, uncover, and pour sauce over veal rolls. Sprinkle with chopped parsley. Serve veal rolls with poppy seed noodles if desired. Poppy Seed Noodles: Cook an 8 oz. pkg. of egg noodles til done, drain. Toss noodles with 1/4 cup melted butter and 1 Tbl. poppy seeds. Veal and noodles make 4 servings. (2 rolls per person.)

SPIEDINI (STUFFED VEAL ROLLS)



Spiedini (Stuffed Veal Rolls) image

Make and share this Spiedini (Stuffed Veal Rolls) recipe from Food.com.

Provided by cookiecutter _

Categories     Veal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs veal cutlets
salt and pepper
8 ounces fresh mozzarella cheese
3 tablespoons flat leaf parsley, chopped
2 garlic cloves, minced
3 tablespoons olive oil
3/4 cup plain breadcrumbs

Steps:

  • Prepare a medium hot charcoal fire, preheat a gas grill, or the broiler. Place grill rack or broiler pan 4 inches from heat.
  • Place cutlets between 2 sheets of plastic wrap and pound to 1/4 inch thickness. (If you don't have a meat pounder or mallet just use an empty wine bottle).
  • Cut veal into 3 x 2 inch pieces and sprinkle with salt and pepper. Cut mozzarella into 1 x 1/2 inch thick sticks and place a piece of cheese across the center of each cutlet. Sprinkle with parsley and garlic, roll up each piece of veal from one of the short sides.
  • Skewer rolls onto two metal or bamboo skewers (hold skewers in the same hand, parallel and about an inch apart). Rolls should barely be touching. Skewer all meat in this way.
  • Brush rolls with olive oil. Sprinkle with bread crumbs, patting them so they stick. Grill/broil skewers, turning once, until meat is browned and the cheese is slightly melted (about 10 minutes).
  • Slide rolls off skewers and onto a warm serving platter. Serve immediately.

Nutrition Facts : Calories 391.8, Fat 23.6, SaturatedFat 9.2, Cholesterol 122.8, Sodium 430.1, Carbohydrate 11, Fiber 0.7, Sugar 1.2, Protein 32.2

VEAL ROLLS STUFFED WITH PROSCIUTTO AND CHEESE



Veal Rolls Stuffed with Prosciutto and Cheese image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 16

12 thin slices veal, about 11/2 pounds, cut as for scaloppine
1/4 cup chopped prosciutto or cooked ham
1/2 pound ground lean pork
1 teaspoon plus 3 tablespoons butter
1/2 cup finely chopped onion
1/2 teaspoon finely minced garlic
1/2 cup fine fresh bread crumbs
1/8 teaspoon grated nutmeg
Freshly ground black pepper, to taste
1/2 teaspoon grated lemon rind
1 egg, lightly beaten
1/4 cup freshly grated Parmesan cheese
Salt, to taste
1/4 cup flour
1/2 cup dry white wine
1 cup fresh or canned chicken broth

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. Melt 1 tablespoon 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 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 roll neatly in 2 places with string. Sprinkle with salt and pepper. Dredge the rolls all over in flour and shake off any excess. Select a heavy skillet large enough to hold the rolls in 1layer without crowding them. Melt the remaining 3 tablespoons of butter and, when it is quite hot but not browned, add the veal rolls. Cook, turning occasionally, until the are nicely browned all over, 3 or 4 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 for about 5 minutes. Remove the strings and serve the veal rolls with the sauce spooned over.

STUFFED VEAL SCALOPPINE ROLLS WITH MARSALA WINE SAUCE



Stuffed Veal Scaloppine Rolls With Marsala Wine Sauce image

A pure delicacy of veal scallopine stuffed with prosciutto and mozzarella in a delicate Marsala wine sauce! Easy to make with make-ahead directions! Fantastic for company! :)

Provided by Wildflour

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

8 veal scallopini, cutlets about 1 1/2 lbs. thin
1/4 lb prosciutto, slices
8 slices mozzarella cheese, about 4 ounces
1/4 cup butter
1 tablespoon flour
1 dash fresh ground pepper
1/4 cup water
1/2 cup marsala wine
chopped fresh parsley

Steps:

  • Pound each veal cutlet between sheets of waxed paper or plastic wrap to 1/8-1/4" thickness. (Very thin.).
  • Place prosciutto slices on top of each cutlet.
  • Top each with mozzarella cheese.
  • Roll up each cutlet and secure with wooden toothpicks.
  • *These can be refrigerated up to 8 hours if you want to do this ahead of time for company.
  • In large skillet. melt butter over med-high heat.
  • Add veal rolls and cook, turning frequently to brown on all sides.
  • Reduce heat to low.
  • Cover skillet and cook 10 minutes or til veal is fork tender.
  • Remove from heat.
  • Transfer rolls to a serving platter, removing toothpicks.
  • Cover with foil and place in warm oven to keep hot.
  • In small bowl, mix flour, pepper and water to make a smooth paste.
  • Add flour mixture to drippings in skillet.
  • Bring mixture to boiling over high heat, stirring constantly; reduce heat to low and simmer 3 minutes continually stirring.
  • Add wine and simmer 1 minute longer.
  • Remove veal rolls from oven, uncover, and pour sauce over veal rolls.
  • Sprinkle with chopped parsley.
  • Serve veal rolls with poppy seed noodles if desired.
  • Poppy Seed Noodles:.
  • Cook an 8 oz. pkg. of egg noodles til done, drain.
  • Toss noodles with 1/4 cup melted butter and 1 Tbl. poppy seeds.
  • Veal and noodles make 4 servings.

Nutrition Facts : Calories 406.6, Fat 24.4, SaturatedFat 14.9, Cholesterol 76.2, Sodium 451.9, Carbohydrate 6.8, Fiber 0.1, Sugar 1.8, Protein 13.2

STUFFED ROLLS OF VEAL



Stuffed Rolls of Veal image

Categories     Bread     Side     Bake     Veal

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.

VEAL ROLLS STUFFED WITH SPINACH AND GRUYèRE



Veal Rolls Stuffed with Spinach and Gruyère image

Categories     Beef     Cheese     Dairy     Fish     Leafy Green     Herb     Vegetable     Bake     Sauté     Gourmet

Yield Makes 6 servings

Number Of Ingredients 7

1 tablespoon anchovy paste
1 stick (1/2 cup) unsalted butter, softened
6 veal cutlets (scallopini; preferably cut from round; no more than 1/4 inch thick; 1 1/2 pounds total)
3 ounces Gruyère, coarsely grated (1 1/2 cups)
2 ounces baby spinach leaves (1 1/4 cups)
1/3 cup dry white wine
3 tablespoons finely chopped fresh flat-leaf parsley

Steps:

  • Mash anchovy paste into 4 tablespoons butter in a bowl until combined. Gently pound cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Pat cutlets dry and season lightly with salt and pepper, then spread 1 1/2 teaspoons anchovy butter over top of each cutlet. (You will have a little butter left over.) Sprinkle 1/4 cup cheese over anchovy butter, leaving a 1/4-inch border, then arrange spinach leaves, overlapping in 1 layer, to cover cutlets. Working with 1 cutlet at a time, arrange with a short side nearest you and roll up tightly, then secure with a wooden pick.
  • Put oven rack in middle position and preheat oven to 425°F.
  • Pat rolls dry. Heat 2 tablespoons butter in a 12-inch ovenproof heavy skillet over moderately high heat until foam subsides, then sauté veal, turning occasionally, until golden on all sides, about 4 minutes total. Transfer skillet to oven and bake veal until just cooked through, about 5 minutes. Transfer veal with tongs to a platter (reserve skillet) and keep warm, covered.
  • Pour off all but 1 tablespoon fat from skillet, then add wine and deglaze skillet by boiling (on stovetop) over high heat, scraping up brown bits, until reduced by half, about 2 minutes. Remove from heat, then add any juices accumulated on platter and swirl in remaining 2 tablespoons butter (not remaining anchovy butter). Cook over low heat until incorporated. Stir in parsley and salt and pepper to taste.

STUFFED VEAL ROLLS WITH PAN-ROASTED GARLIC AND DRESSED-UP MIXED GREENS



Stuffed Veal Rolls with Pan-Roasted Garlic and Dressed-Up Mixed Greens image

Yield 4 servings

Number Of Ingredients 17

6 garlic cloves, 4 crushed, 2 chopped
Extra-virgin olive oil (EVOO), for liberal drizzling
2 hard-boiled eggs, chopped (see page 90)
1/2 cup fresh flat-leaf parsley, chopped
Salt and freshly ground black pepper
8 pieces (1 1/2 to 1 1/3 pounds) veal shoulder scallopini
8 slices prosciutto di Parma
1/3 pound Italian fontina, sliced
Toothpicks
3 tablespoons butter
1 tablespoon tomato paste
2 tablespoons fresh thyme, chopped
1/2 medium yellow onion, chopped
3/4 cup chicken stock or broth
1 heaping tablespoon Dijon mustard
3 tablespoons white wine vinegar
1 sack mixed greens (about 6 cups)

Steps:

  • In a small saucepot combine the 4 crushed cloves of garlic with enough EVOO to cover them halfway, about 1/2 cup. Place the pot over the lowest possible heat setting of your cooktop. Gently cook the garlic for 10 minutes, frequently turning it in the oil to ensure even browning. Once the garlic is golden brown all over, turn the heat off and allow it to cool in the EVOO.
  • While the garlic is roasting, prepare the stuffed veal rolls. Combine the chopped hard-boiled eggs, the chopped parsley, and 2 crushed cloves of garlic in a bowl and season with a little salt and pepper. Taste and adjust the seasoning. This is your last chance to make sure the filling is up to par. Reserve the filling.
  • Lay the 8 pieces of scallopini out on the cutting board without overlapping any of the pieces. Season them with a little salt and pepper. Lay 1 slice of prosciutto on top of each scallopini. If necessary, fold the prosciutto so that it fits the veal without overhang. Add a thin slice of fontina cheese on top of the prosciutto. Place about 1 tablespoon of the egg-parsley mixture on the lower half of each scallopini. Starting at the point closest to you, roll each portion away from you into a cigar shape. Secure each veal roll with one or two toothpicks.
  • Heat a large skillet on high heat with 2 tablespoons of the EVOO and 2 tablespoons of the butter. Once the pan is hot and the butter is no longer foaming, add the 8 veal rolls. Brown on all sides, 3 to 4 minutes. Move the veal rolls over a little, clearing a spot in the skillet to add the remaining chopped garlic, the tomato paste, thyme, and onion. Continue to cook for 1 minute. Add the chicken stock and continue to cook for 3 to 4 minutes.
  • While the stuffed veal rolls are cooking, finish preparing the panroasted garlic dressing. In a blender combine the Dijon mustard and the white wine vinegar. Fish the golden brown garlic cloves from the oil and add to the blender. Blend on high for about 30 seconds. While the motor is still running, in a very slow and steady stream, add 3 to 4 tablespoons of the garlic cooking oil. Save the leftover garlic oil in the refrigerator. It will coagulate, but it will melt back down after a few minutes at room temp. The garlic oil is great for anything from marinades to sautéing greens.
  • Dress the mixed greens with the roasted garlic dressing. To finish the stuffed veal rolls, turn the heat off and remove the veal rolls from the skillet to a platter. Finish the sauce with 1 tablespoon of butter, swirling it into the sauce until it is completely melted. Remove the toothpicks from the veal and pour the sauce over the veal. Serve with the salad.

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