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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A delicious wine sauce makes this hearty entree even more special. You can assemble the rolls ahead of time and chill until ready to cook.Vance Werner Jr., Franklin, Wisconsin Ingredients:
2 ounces fontina cheese |
8 thin slices prosciutto or deli ham |
16 fresh sage leaves |
8 veal cutlets (4 ounces each) |
1/2 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons butter |
2 tablespoons olive oil |
1 cup chicken broth |
1/4 cup white wine or chicken broth |
1/2 cup minced fresh parsley |
1 tablespoon lemon juice |
Directions:
1. Cut cheese into 1/4-in. strips. Place a prosciutto slice, 2 sage leaves and cheese down center of each cutlet. Roll up and secure with toothpicks.
2. In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few rolls at a time, and shake to coat. In a large skillet, brown veal in butter and oil on all sides; remove and keep warm.
3. Add broth and wine, stirring to loosen browned bits from pan. Return rolls to the pan; cook 8-10 minutes or until a thermometer reads 160° and sauce is thickened. Stir in parsley and lemon juice; heat through. Discard toothpicks; serve with sauce. Yield: 8 servings.
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