Spinach and Prosciutto Stuffed Veal Rolls Over Polenta

Spinach and Prosciutto Stuffed Veal Rolls Over Polenta

Spinach and prosciutto stuffed veal rolls over polenta may sound like a mouthful, but it sure is a delicious one. This recipe is quick, not too hard to make, and can be done in less than an hour.
The chef recommends placing the polenta in the center of each plate. Then cutting each veal roll into 3 pieces. Place 6 pieces on top of the polenta and drizzle the tomato sauce around it. Use our tomato sauce recipe down below, make it the day before so all the good flavors are more present when you serve the recipe! If you prefer store-bought sauce, or want to save time, that works as well.
Recipe from the 2019 PA Preferred® Culinary Connection at the Pennsylvania Farm Show
Try this other recipe from the PA 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

TOMATO SAUCE

  • 2 Tbsp. extra-virgin olive oil
  • ½ cup chopped onion
  • 2 garlic cloves, minced
  • 1, 28 oz. can crushed tomatoes
  • 2 Tbsp. finely chopped parsley
  • ½ tsp. finely chopped oregano
  • 3 Tbsp. finely chopped basil
  • Salt and pepper, to taste

POLENTA

  • 2 cups water
  • ½ cup cornmeal
  • 2 Tbsp. butter
  • 2 Tbsp. grated Parmesan cheese
  • Salt and pepper, to taste

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.

TOMATO SAUCE

  1. Heat the olive oil in a heavy saucepan over medium heat until lightly smoking.
  2. Add the onions, stirring often until translucent, cooking about 7 to 8 minutes.
  3. Add the garlic and cook another minute or two, until fragrant.
  4. Add the tomatoes, parsley, oregano, basil, salt and pepper, and bring to a boil.
  5. Reduce the heat to a simmer, cover, and cook for 20 minutes.
  6. Taste and adjust the salt and pepper to taste.

POLENTA

  1. Bring the water to a boil.
  2. Whisk in the cornmeal in a slow stream, whisking constantly to prevent lumps.
  3. Continue whisking until the polenta starts thickening.
  4. Reduce the heat and continue cooking while whisking for about 10 minutes.
  5. When the polenta is cooked, add the butter and cheese.
  6. Taste and adjust the salt and pepper to taste.