Spinach and Prosciutto Stuffed Veal Rolls Over Polenta

Spinach and Prosciutto Stuffed Veal Rolls Over Polenta

Recipe from the 2019 PA Preferred® Culinary Connection at the Pennsylvania Farm Show

Nutritional Information Per Serving

800
Calories

65g
Protein

49g
Fat

8g
Saturated Fat

1340mg
Sodium

27g
Carbohydrates

150mg
Cholesterol

2g
Fiber

2g
Sugar

1mcg
Vitamin D

105mg
Calcium

7mg
Iron

1233mg
Potassium

Prep Time:
25 minutes

Cook Time:
15 minutes

Total Time:
40 minutes

Serves:
2

Ingredients

  • 8 PA veal scaloppini, thinly sliced
  • 2 cups cooked, chopped spinach
  • 1/3 cup grated Pecorino Romano cheese
  • 2 Tbsp. olive oil, divided
  • Salt and pepper, to taste
  • 8 thin prosciutto slices
  • 1 cup all-purpose flour, seasoned with salt and pepper
  • 2 eggs, mixed with 1 Tbsp. water
  • 2 cups breadcrumbs
  • Canola oil, as needed

Instructions

  1. If needed, use a meat mallet to even out the thickness of the scaloppini.  Use your hands, or a nut bag to squeeze out as much liquid from the spinach as possible, then place it in a bowl.
  2. Add the cheese and two tablespoons of oil to the spinach and stir to combine. Season the spinach mixture with salt and pepper.  Lay out each slice of veal, then cover with a slice of prosciutto. You can either cut the prosciutto to fit, or fold it over.
  3. Divide the spinach filling equally between the slices of veal and spreading evenly.  Roll each scaloppini and place on a plate. Refrigerate until needed.
  4. Place the veal rolls in seasoned flour to coat and shake off the excess.  Place in the egg wash and then the breadcrumbs. Preheat a large pan with about 1 ½ “of oil.
  5. Add the breaded veal rolls and lightly shallow fry until golden brown on each side. Transfer to an oven tray and bake in a 375 F oven for about 5 minutes until heated through.