Ingredients
1/2 pound veal cutlet
3 slices Genoa salami
Pre-seasoned bread crumbs
Freshly grated Parmesan cheese
3 whole bay leaves
3 large slices white onion
Flour
Extra virgin olive oil
Salt and pepper
1 tablespoon butter
4 tablespoons white wine
1 cup veal stock
Directions
- Place veal in plastic wrap and pound. Remove, divide into 3 equal pieces and place on a flat surface. Place 1 piece of salami on top each veal piece. Spread seasoned bread crumbs on top of salami. Sprinkle Parmesan cheese on top of bread crumbs. Lightly pound together. Fold sides of veal and roll. On skewer, place whole bay leaf and onion, then veal. Repeat with the other 2 bay leaves, onions and veal pieces. Dip in flour, then saute on high flame in olive oil (turn) until brown. Drain out excess oil. Add salt and pepper, butter, white wine and veal stock. Place in oven for 10 to 12 minutes at 400 degrees.