These tender veal scaloppine rolls are stuffed with creamy mozzarella cheese and baked in a savory tomato and garlic sauce. The dish combines the delicate flavor of veal with the richness of Italian cheeses, creating a comforting yet elegant meal. Perfect for a special dinner or a cozy weeknight treat, the rolls are finished with fresh parsley and Parmesan for a burst of aroma. Serve with crusty bread or pasta to soak up the delicious sauce.
Veal Scaloppine & Mozzarella Rolls
Description
These tender veal scaloppine rolls are stuffed with creamy mozzarella cheese and baked in a savory tomato and garlic sauce. The dish combines the delicate flavor of veal with the richness of Italian cheeses, creating a comforting yet elegant meal. Perfect for a special dinner or a cozy weeknight treat, the rolls are finished with fresh parsley and Parmesan for a burst of aroma. Serve with crusty bread or pasta to soak up the delicious sauce.Ingredients
Directions
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Preheat the oven to 400F (200C).
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In a heavy saucepan, bring the canned tomatoes to a boil. Reduce heat and simmer until thickened and reduced to approximately 3 cups of sauce. Set aside.
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Place veal slices between sheets of plastic wrap and pound lightly with a meat mallet to thin them evenly without breaking the fibers.
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Cut the mozzarella cheese into 8 thin strips or "fingers" of equal size.
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Season the veal slices with salt, pepper, and finely chopped rosemary.
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Place one strip of mozzarella in the center of each veal slice.
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Fold the sides of the veal over the cheese and roll tightly into a cylinder. Secure each roll with kitchen twine in two places.
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Heat olive oil in a heavy skillet over high heat. Add the veal rolls and sear quickly until browned on all sides, about 4 minutes total.
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Transfer the seared rolls to a baking dish and remove the kitchen twine.
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In the same skillet, add the minced garlic and cook briefly until fragrant.
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Pour in the white wine and scrape up any browned bits from the bottom of the pan.
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Add the reduced tomato sauce to the skillet and season with salt and pepper. Simmer for 5 minutes.
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Stir in half of the chopped parsley.
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Pour the tomato sauce evenly over the veal rolls in the baking dish. Sprinkle with grated Parmesan cheese.
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Bake in the preheated oven for 10-15 minutes, until the rolls are piping hot and the cheese is melted.
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Garnish with the remaining fresh parsley before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 8g40%
- Cholesterol 120mg40%
- Sodium 450mg19%
- Total Carbohydrate 12g4%
- Dietary Fiber 2g8%
- Sugars 8g
- Protein 42g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Wine Pairing: This dish pairs beautifully with a nice dry red wine such as Valpolicella or Bardolino.
Dish Name: This dish is also known as "Escalope de veau au Mozzarella".
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain texture.
Substitution: If veal is unavailable, chicken breast cutlets can be used as a substitute.
