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Ingredients
6 veal scaloppines (1 to 1 ½ pounds), pounded thin by butcher
6 tablespoons breadcrumbs
¼ cup finely minced parsley
3 cloves finely minced garlic
Salt and pepper
6 tablespoons olive oil
3 thin slices mozzarella cheese, finely diced
3 tablespoons Parmesan cheese
6 slices prosciutto, finely minced
1 to 1 ½ cups white wine
½ to ¾ cup veal or chicken stock
5 tablespoons butter
Lemon juice, to taste
2 cups cooked rice
Nutritional analysis per serving (6 to 8 servings)
18 grams carbs; 93 milligrams cholesterol; 421 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 26 grams fat; 1 gram fiber; 530 milligrams sodium; 22 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
Cut scaloppines in half diagonally so you have 12 pieces.
- Step 2
To prepare filling, toss together all ingredients except 3 tablespoons olive oil, wine, butter and lemon juice.
- Step 3
Place generous teaspoonful of stuffing on wide end of each scaloppine and roll tightly, securing with toothpick or kitchen thread.
- Step 4
Heat 3 tablespoons oil and 3 tablespoons butter in 10-inch frying pan and when bubbling subsides, brown veal birds on all sides slowly. Add 1 cup wine and ½ cup stock. Cover and simmer for 20 minutes; check to see if more moisture is needed in pan, in which case add water or stock.
- Step 5
Remove veal to heated platter. Skim fat from pan juices. Add remaining butter and about 1 tablespoon lemon juice to pan and bring to boil over high heat, stirring in coagulated meat juices. Pour over veal and serve with steamed rice.
Private Notes
Comments
This marvelous recipe deserves to be revived. You don’t need a butcher to flatten your veal for you, anymore! Just waxed paper and a mallet (I’ve seen it done expertly with an empty wine bottle). The key here is to balance the quite salty stuffing (consider adding fresh herbs, such as sage and thyme) with the acids (lemon, wine) in the sauce. In practice, I favor more lemon. Each “bird” makes an attractive plump package on the plate. Guests will thank you.
I know this is a very late comment, but I've been searching for a veal birds recipe I made (using flank steak) probably 4 years ago and can't find it. An integral part of that filling was julienned scallions. So it's reminiscent of Negimaki. I agree: Revive this thing! Don't let this artistry disappear into a fog.
This marvelous recipe deserves to be revived. You don’t need a butcher to flatten your veal for you, anymore! Just waxed paper and a mallet (I’ve seen it done expertly with an empty wine bottle). The key here is to balance the quite salty stuffing (consider adding fresh herbs, such as sage and thyme) with the acids (lemon, wine) in the sauce. In practice, I favor more lemon. Each “bird” makes an attractive plump package on the plate. Guests will thank you.