ezRecipe-Zee: Cooking Recipe: How to make Veal Rolls

Veal Rolls - {Involtini Di Vitello}

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Date Added:	April 15, 2008
Calories:	686
Serves:	4
Prep. Time:	0:00
Category:	Main Dish, Veal, Copy Cat / Restaurant

Ingredients:

1     cup           Bechamel Sauce - {Besciamella}
1     cup           grated Gruyere
1/2   cup           grated Parmesan
1     large         egg
2     tablespoons   bread crumbs
1/2   cup           bread crumbs
4                   veal cutlets
                    your butcher
3     tablespoons   butter
6     tablespoons   extra-virgin olive oil
                    Salt
                    Freshly-ground black pepper
1/2   cup           red wine
                    Chopped parsley leaves

Directions: one line for each direction. When saved the lines will be numbered.

In a small saucepan, bring the bescimella to a gentle boil. Add the 2 cheeses and stir with a wooden spoon until the cheese is melted and the mixture homogenous. Add the egg yolk, reserving the white, 2 tablespoons bread crumbs and mix to combine, being sure not to let the egg settle on the bottom of the pan and cook. Season, to taste, with pepper and remove from the heat.
Lay the veal cutlets flat on a clean work surface, so that 1 of the short sides is facing you, i.e. the veal cutlets should stretch the long way away from you. Season both sides with salt and pepper.
Divide the besciamella mixture equally among the veal cutlets, spreading it across the center of the meat so that you leave a border of meat on all sides. Starting with side closest to you, carefully roll the veal slices into small rolls, much as you would roll a burrito, being careful not to let the bescimella slide out the sides. Secure with toothpicks.
Place the egg white and the 1/2 cup bread crumbs in separate shallow bowls. Dredge the veal rolls first through the egg white and then the bread crumbs. Shake off any excess bread crumbs.
Place a 12-inch saucepan over a medium-high flame and add 1 tablespoon of the butter and 5 tablespoons of the olive oil. Heat the oil until hot but not smoking. Add the veal rolls and cook until golden brown on all sides, turning carefully with kitchen tongs, about 10 minutes total. Remove veal rolls to a serving platter and keep warm. Add 1/2 cup red wine the remaining 2 tablespoons butter to the pan. Cook until the sauce thickens. Add chopped parsley and remaining 1 tablespoon olive oil. Drizzle the sauce over the veal rolls and serve.
This recipe yields 4 servings.

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 686

Calories from Fat 63.3%

Total Fat

46g

Cholesterol

256mg

Sodium

452mg

Carbohydrate

13g

Dietary Fiber

trace

Protein

48g

Exchanges: 1 Grain(Starch)

Rating: ()

Added On: April 15, 2008

* MOLTO MARIO with Mario Batali - (Show # MB-2G03) - from the TV FOOD NETWORK