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Ingredients
¼ pound ground veal
½ cup chopped prosciutto
½ medium onion, chopped
½ cup of parsley, chopped
4 cloves of garlic, chopped
Salt and pepper
8 portions veal cutlets, well pounded (no more than ¼ inch thick and about 3 by 5 inches)
3 tablespoons oil
4 tablespoons butter
2 cups chicken broth
1 cup white wine
Nutritional analysis per serving
4 grams carbs; 98 milligrams cholesterol; 287 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 18 grams fat; 466 milligrams sodium; 23 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix prosciutto, ground veal, onion, parsley, garlic, salt and pepper.
- Step 2
"Staff" cutlets by rolling them around the proscuitto and veal mixture and tie with a string.
- Step 3
Brown the veal rolls in butter and oil over high heat. Turn until browned all around.
- Step 4
Add chicken broth and wine to pan. Reduce heat to medium and let simmer, covered, about 20 minutes. Remove string. Serve with mustard, mayonnaise.
For tailgate parties these may be wrapped overnight and served cool or at room temperature
Private Notes