Photo: Veal Rolls with Pancetta Recipe
Ingredients
- 1 pound veal scaloppine from the butcher counter
- 1/4 cup chopped flat-leaf parsley, a couple of handfuls
- Salt and pepper
- 1 pound smoked fresh mozzarella, thinly sliced
- 1 (16 to 18-ounce) jar roasted red peppers, drained and sliced
- 1/3 pound pancetta, sliced like thin cut bacon at deli counter
- 2 tablespoons extra-virgin olive oil, plus some for drizzling
- 1 clove cracked garlic
- 1 (10-ounce) sack baby spinach or triple washed spinach leaves
- 1/4 to 1/3 cup white wine or dry vermouth
Directions
Arrange scaloppine on waxed paper or plastic. Sprinkle veal with parsley, salt and pepper. Place a thin layer of cheese and a few slices of roasted pepper on each scaloppine. Roll veal and wrap each roll with a slice of pancetta. Secure with toothpicks.
Fry veal rolls in a thin layer of extra-virgin olive oil, 2 turns of the pan, until golden all over and pancetta is crisp, 5 or 6 minutes. Remove from pan to warm platter. Return skillet to heat. Add a drizzle of oil and cracked garlic. Wilt spinach in pan, add a touch of wine or vermouth to lift drippings and combine them with greens. Using tongs, place a bed of spinach on each dinner plate and top with veal rolls. Serve immediately.
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By kellyann.hindle...
Levittown, 78
on August 12, 2011
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This was my first time making veal and being that I love to cook but have a very picky 10 yr old makes it hard to find things he likes. Well, my daughter, bf, ten yr old son and also myself LOOOVED this. It was so good, both my kids asked for seconds. Very simple and easy to make. Will definitely be making this again.
By marshaksaul_120...
Chicago, 52
on October 13, 2009
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I have made this recipe a few times now and it is great for a special occasion. I make exactly as the recipe calls for except I don't roll - I just halve the veal and it seems to cook easier. It also looks better ; ENJOY!!!
By beancity_2669394
Utica, NY
on May 25, 2005
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Aside from veal being very expensive, this recipe was fun to put together. I couldn't find pancetta in slab form, so I it in the round bologna type form - it still worked fine, I was amazed. The rolls actually stayed in roll form when I cooked them. My wife loved this meal - it was the first veal we ever had. I'm sure I'll be whipping it up again.
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