Rollatini di Vitello - veal rolls with pancetta and parmesan

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon reduces fat while maintaining flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces calories without losing creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often less expensive and retains nutrients.

Make the fennel salad first.

Take veal scallopini and place one slice of very thinly sliced pancetta in the middle.

Grate about a teaspoon of fresh parmesan cheese and add it to the middle of the veal.

Fold each side of the veal over the pancetta and cheese and secure with a toothpick.

In a skillet, add 2 tablespoons of extra virgin olive oil and 2 teaspoons of unsalted butter.

When the butter starts to foam, add the veal rolls to the skillet.

Cook the rolls, turning them until deeply browned on all sides, about less than a minute per side.

Remove the veal rolls onto a serving platter and season with freshly ground salt and pepper.

In the same skillet, add half a cup of dry white wine and scrape up the bits from the rolls.

Cook the wine for no more than 2 minutes.

Add 2/3 of a cup of diced plum tomatoes in their own juices to the wine mixture and stir to combine.

Simmer for about 2 to 3 minutes to blend the flavors.

Return the rolls to the skillet and stir to coat them in the sauce.

Cook the rolls in the tomato wine mixture for about 2 minutes.

Reduce heat and stir in one more tablespoon of butter and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens