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Veal Rolls with Prosciutto and Tomato
Thin veal slices wrapped around prosciutto and Parmigiano, browned in butter and finished in a quick wine and tomato sauce. They forgive a little waiting, which is why they work for a dinner party.
- YieldServes 4
- Hands-on30 min
- Total41 min
- Difficulty
Ingredients
- 450 gveal scaloppine, thinly sliced
- 115 gprosciutto, thinly sliced
- 25 gParmigiano-Reggiano, freshly grated, about 1/4 cup
- 2 tbspbutter
- 1 tbspvegetable oil
- 60 mldry white wine, about 1/4 cup
- 180 mlcanned whole peeled tomatoes, with their juice, about 3/4 cup
- to tastesalt
- to tastefreshly ground black pepper
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