Ingredients Jump to Instructions ↓

  1. 2 lb Veal scallops, sliced

  2. 1/4"

  3. Thick, pounded thin

  4. Salt

  5. Freshly ground pepper

  6. Fresh sage, dried sage or Ground sage

  7. 1/2 lb Thin slices of prosciutto

  8. Flour

  9. 4 tb Butter

  10. 1 c Marsala or dry white wine

  11. 1/2 c Hot beef bouillon

Instructions Jump to Ingredients ↑

  1. Trim the veal scallops so that they are approximately all the same size.

  2. (Save trimmings for sauces.

  3. ) Sprinkle a little salt and pepper on each slice of meat.

  4. Place 2 or more leaves of fresh or dried sage on each veal slice, or sprinkle about a scant 1/4 teaspoon ground sage on each.

  5. Cut prosciutto to the same size as veal slices.

  6. Top each veal slice with a prosciutto slice.

  7. Roll up and secure with toothpicks or tie with kitchen thread.

  8. Coat each veal roll lightly with flour, shaking off excess flour.

  9. Divide butter between 2 large frying pans; heat it without browning.

  10. Over medium heat, cook veal rolls about 5 minutes, or until golden brown on all sides.

  11. Reduce heat and add 1/2 cup marsala and 1/4 cup beef bouillon to each frying pan.

  12. Cover frying pans and cook for 5 to 10 minutes longer; cooking time depends on the size and thickness of the rolls.

  13. Shake the pans frequently to prevent sticking.

  14. If necessary, add a little more beef bouillon; there should be 1 to 2 tablespoons sauce for each veal bird.

  15. Transfer the cooked veal birds to a heated serving dish and spoon the sauce over them.

  16. Serve immediately and very hot with a tossed green salad.

  17. servings.


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