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INGREDIENTS

2 Cloves garlic,minced
1/2 ts Finely chopped rosemary
Salt and pepper
2 tb olive oil
1/4 c Dry white wine
2 lb Can imported tomatoes
8 Slices scaloppine of veal
1/4 c Grated parm cheese
1/4 lb Mozzarella chesse
3 tb Chopped parsley

Servings

INSTRUCTIONS

1. Place the tomatoes in a heavy saucepan and bring to a boil. Let cook until thickened and reduce to 3 cups. 2. Pound the meat lightly with a flat mallet without breaking the fibers. Place the slices on a flat surface and sprinkle with rosemary, and salt and pepper to taste. Cut the mozzarella into 8 thin "fingers" of equal size. Place one finger in the center of each veal slice. Fold over the edges, then roll, envelope fashion, to enclose the cheese. Tie each roll neatly with string in two places. 3. Preheat the oven to 400. 4. Heat the oil in a heavy skillet. Add the veal rolls and brown quickly and evenly over high heat, about 4 min. Transfer the rolls to a baking dish and remove the string. 5. To the skillet add the garlic and cook briefly. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the pan. Add the cooked down tomatoes, and salt and pepper to taste. Cook 5 in.,then stir in the parsley. 6. Pour the tomato sauce over the veal rolls and sprinkle with parm cheese. Bake 10-15 min. until piping hot. A nice dry red wine that goes with this meal would be Valpolicella or Bardolino. The name for this dish: Escalope de veau au Mozzarella

NOTES

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Veal Scaloppine and Mozzarella Rolls

2  Cloves garlic,minced 
1/2 ts Finely chopped rosemary 
  Salt and pepper 
2 tb olive oil 
1/4 c Dry white wine 
2 lb Can imported tomatoes 
8  Slices scaloppine of veal 
1/4 c Grated parm cheese 
1/4 lb Mozzarella chesse 
3 tb Chopped parsley

1. Place the tomatoes in a heavy saucepan and bring to a boil. Let cook  until thickened and reduce to 3 cups. 2. Pound the meat lightly with a flat  mallet without breaking the fibers. Place the slices on a flat surface and  sprinkle with rosemary, and salt and pepper to taste. Cut the mozzarella  into 8 thin "fingers" of equal size. Place one finger in the center of each  veal slice. Fold over the edges, then roll, envelope fashion, to enclose  the cheese. Tie each roll neatly with string in two places. 3. Preheat the  oven to 400. 4. Heat the oil in a heavy skillet. Add the veal rolls and  brown quickly and evenly over high heat, about 4 min. Transfer the rolls to  a baking dish and remove the string. 5. To the skillet add the garlic and  cook briefly. Add the wine and stir to dissolve the brown particles that  cling to the bottom and sides of the pan. Add the cooked down tomatoes, and  salt and pepper to taste. Cook 5 in.,then stir in the parsley. 6. Pour the  tomato sauce over the veal rolls and sprinkle with parm cheese. Bake 10-15  min. until piping hot.    A nice dry red wine that goes with this meal would be Valpolicella or  Bardolino.    The name for this dish: Escalope de veau au Mozzarella

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Nutrition

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Serving Size: 1 Serving (263g)
Recipe Makes: 4 Servings

Calories: 91
Calories from Fat: 56 (62%)

Amt Per Serving		% DV

	Total Fat 6.2g	8 %
	Saturated Fat 3.1g	16 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.3g
Cholesterol 18.1mg		6 %
Sodium 216.1mg		7 %
Potassium 42.2mg		1 %
Total Carbohydrate 1.1g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1g
Protein 7g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 91

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