Veal scaloppine & mozzarella rolls
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Veal scaloppine & mozzarella rolls
  Veal    Rolls    Italian  
Last updated 6/12/2012 1:28:16 AM. Recipe ID 63557. Report a problem with this recipe.
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      Title: Veal scaloppine & mozzarella rolls
 Categories: Italian, Veal, From cook4u
      Yield: 4 Servings
 
      2 lb Can imported tomatoes
      8    Slices scaloppine of veal
    1/2 ts Finely chopped rosemary
           Salt and pepper
    1/4 lb Mozzarella chesse
      2 tb Olive oil
      2    Cloves garlic,minced
    1/4 c  Dry white wine
      3 tb Chopped parsley
    1/4 c  Grated parm cheese
 
  1. Place the tomatoes in a heavy saucepan and bring to a boil. Let
  cook until thickened and reduce to 3 cups. 2. Pound the meat lightly
  with a flat mallet without breaking the fibers. Place the slices on a
  flat surface and sprinkle with rosemary, and salt and pepper to
  taste. Cut the mozzarella into 8 thin "fingers" of equal size. Place
  one finger in the center of each veal slice. Fold over the edges,
  then roll, envelope fashion, to enclose the cheese. Tie each roll
  neatly with string in two places. 3. Preheat the oven to 400. 4. Heat
  the oil in a heavy skillet. Add the veal rolls and brown quickly and
  evenly over high heat, about 4 min. Transfer the rolls to a baking
  dish and remove the string. 5. To the skillet add the garlic and cook
  briefly. Add the wine and stir to dissolve the brown particles that
  cling to the bottom and sides of the pan. Add the cooked down
  tomatoes, and salt and pepper to taste. Cook 5 in.,then stir in the
  parsley. 6. Pour the tomato sauce over the veal rolls and sprinkle
  with parm cheese. Bake 10-15 min. until piping hot.
  
  A nice dry red wine that goes with this meal would be Valpolicella or
  Bardolino.
  
  The name for this dish: Escalope de veau au Mozzarella
 




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Recipe ID 63557 (Apr 03, 2005)

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