Veal Rolls with Pancetta and Parmesan

Veal scaloppine rolled up with pancetta and parmesan, then braised in a white wine and tomato sauce. Simple ingredients, deep flavor.

Veal Rolls with Pancetta and Parmesan

Veal scaloppine rolled up with pancetta and parmesan, then braised in a white wine and tomato sauce. Simple ingredients, deep flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Dish

Ingredients Method

Ingredients

  

1x2x3x?

Main Ingredients

• 1 pound veal scaloppine, flattened
• 1/4 pound pancetta, sliced very thin
• 5 tablespoons grated parmesan
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 1/2 cup dry white wine
• 2/3 cup canned plum tomatoes, chopped

Method

 

Instructions

1. Place pancetta and parmesan on veal slices. Roll and pin.
2. Brown rolls in 1 tbsp butter and oil. Remove.
3. Fried reserved chopped pancetta (if any). Add wine, reduce.
4. Add tomatoes, simmer until fat separates.
5. Return rolls to pan to warm through.
6. Swirl in remaining butter. Serve.

Tried this recipe?

Let us know how it was!