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Veal Rolls with Pancetta and Parmesan

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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Ingredients Method

Ingredients
  

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.

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