Stuffed Veal Scaloppine Rolls With Marsala Wine Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 pound each veal cutlet between sheets of waxed paper or plastic wrap to 1/8-1/4" thickness. (very thin.).
• 2 place prosciutto slices on top of each cutlet.
• 3 top each with mozzarella cheese.
• 4 roll up each cutlet and secure with wooden toothpicks.
• 5 *these can be refrigerated up to 8 hours if you want to do this ahead of time for company.
• 6 in large skillet. melt butter over med-high heat.
• 7 add veal rolls and cook, turning frequently to brown on all sides.
• 8 reduce heat to low.
• 9 cover skillet and cook 10 minutes or til veal is fork tender.
• 10 remove from heat.
• 11 transfer rolls to a serving platter, removing toothpicks.
• 12 cover with foil and place in warm oven to keep hot.
• 13 in small bowl, mix flour, pepper and water to make a smooth paste.
• 14 add flour mixture to drippings in skillet.
• 15 bring mixture to boiling over high heat, stirring constantly; reduce heat to low and simmer 3 minutes continually stirring.
• 16 add wine and simmer 1 minute longer.
• 17 remove veal rolls from oven, uncover, and pour sauce over veal rolls.
• 18 sprinkle with chopped parsley.
• 19 serve veal rolls with poppy seed noodles if desired.
• 20 poppy seed noodles:.
• 21 cook an 8 oz. pkg. of egg noodles til done, drain.
• 22 toss noodles with 1/4 cup melted butter and 1 tbl. poppy seeds.
• 23 veal and noodles make 4 servings.