Veal Scaloppine & Mozzarella Rolls

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.

Cooking Method: Baking, Pan Frying

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 350

Dietary: Gluten-free

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

8 slices Veal scaloppine (about 1/2 lb total)
1/4 lb Mozzarella cheese
2 tbsp Olive oil
2 cloves Garlic, minced
1/4 cup Dry white wine
3 tbsp Chopped fresh parsley
1/4 cup Grated Parmesan cheese
2 cans Imported tomatoes (or high-quality canned tomatoes)
1/2 tsp Finely chopped rosemary
to taste Salt and pepper

Directions

1
Preheat the oven to 400F (200C).
2
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.
3
Place veal slices between sheets of plastic wrap and pound lightly with a meat mallet to thin them evenly without breaking the fibers.
4
Cut the mozzarella cheese into 8 thin strips or "fingers" of equal size.
5
Season the veal slices with salt, pepper, and finely chopped rosemary.
6
Place one strip of mozzarella in the center of each veal slice.
7
Fold the sides of the veal over the cheese and roll tightly into a cylinder. Secure each roll with kitchen twine in two places.
8
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.
9
Transfer the seared rolls to a baking dish and remove the kitchen twine.
10
In the same skillet, add the minced garlic and cook briefly until fragrant.
11
Pour in the white wine and scrape up any browned bits from the bottom of the pan.
12
Add the reduced tomato sauce to the skillet and season with salt and pepper. Simmer for 5 minutes.
13
Stir in half of the chopped parsley.
14
Pour the tomato sauce evenly over the veal rolls in the baking dish. Sprinkle with grated Parmesan cheese.
15
Bake in the preheated oven for 10-15 minutes, until the rolls are piping hot and the cheese is melted.
16
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.

Keywords: veal, scaloppine, mozzarella, rolls, italian, tomato sauce, garlic, rosemary, parsley, parmesan, white wine, stuffed meat, dinner, elegant, easy, homemade, comfort food, pan-seared, baked

Read it online: https://www.chefs-mate.com/recipe/veal-scaloppine-mozzarella-rolls/

Chefs Mate

Veal Scaloppine & Mozzarella Rolls

Nutrition Facts