I created this recipe when I bought beautiful, thin veal cutlets at my favorite store – D&D market in Hartford, on Franklin Ave. Seriously, if you live close by and need a good meat for more than reasonable price, go there! Just using my fantasy, it came out pretty good! It looks like a lot of work, but it’s not! Super easy.
My Veal Rolattini
4 veal chops thinly sliced and pounded
1 ball of mozzarella
1/4 pound of prosciutto
2 large tomatoes
1/4 cup of Dijon mustard
1/2 cup of dry white wine
1/2 cup of chicken stock
1 table spoon unsalted butter
few basil leaves
salt and pepper
Spread your cutlets on a clean surface. Season each side with salt and pepper. With a sharp knife cut thin slices of mozzarella and tomatoes. Spread thin layer of Dijon mustard on each cutlet (one side only). Cover with slice of prosciutto, tomatoes and cover with a cheese. You will probably need two slices of mozzarella to cover 1 veal cutlet.
Sprinkle a little bit of chopped basil on the mozzarella and simply roll up. Place in a shallow oven proof dish (end-side down) and continue with the rest of cutlets. Secure with a toothpick, if necessary. Sprinkle olive oil and white wine over rolattini and add almost all chicken stock in the dish. Leave about 1/4 for later.
Place in the oven (I used my favorite appliance in the house – toaster oven) and bake for about 20 min – 1/2 hour at 350 F until the meat is done. Remove dish from oven, transfer veal to a plate and cover loosely with aluminum foil.
Pour sauce into a small sauce pat, place over medium heat and add butter with 1 teaspoon of Dijon mustard. Stir together until thickened.
Add the white wine to the pan, and scrape all browning residues with a wooden spoon on the bottom and sides of the pan. Cook until the wine is reduced by half, add the rest of chicken broth and season with salt and pepper to taste.
Return your rolattini to the party, warm it up and serve with rice, just veggies or over your favorite pasta.
Wine pairing suggestions:
I have paired this dish with a delicious and rich white Bordeaux wine from Chateau de L’Hoste. My second choice was Spanish Muga Rose, from Rioja and both wines worked excellent with this gourmet dish. I hope you enjoy it too!