Veal & Prosciutto Rolls

By zboni

Ingredients

• 1 Lb Veal Cutlets pounded thin (count two per serving)
• 1/2 Lb Ham or prosciutto
• 1/4 Lb Emmenthal Cheese, cut in 8 small cubes (about 3/4 inch) 
or provolone
• 1/2 glass of lemon juice or dry white wine at room temperature
• 1/2 glass of milk
• Salt, Pepper, Olive Oil

Details

Servings 4

Preparation

Step 1

lay down a slice of veal, add some salt and pepper.
Lay a slice of ham on the cutlet and top it with a cube of Emmenthal
Roll it tight and secure the ends with a toothpick...you can use how many toothpicks you want!
Place them all on a plate.

In a non stick pan, on a medium high flame, heat two tablespoons of olive oil.
Place the rolls into the pan, and without lowering the flame brown them all the way around,
stirring constantly, making sure not to burn them.
When the meat is well browned add the lemon (or the wine), and lower the flame to a medium.
Let the wine evaporate and when ready add the 1/2 glass of milk, stir well.
Lower the flame to a low medium, keep on stirring and flipping the rolls for a couple of minutes, then add a 1/4 cup of water, to help the sauce.
Cover the pan with a lid, not completely though, make sure that some vapor is able to escape the cooking, you do not want to boil your meat.
Do not worry if some cheese spills out of the rolls, you did your best to secure them, now it's time to cook...let it be part of the sauce!

In about 45 min, an hour, depending on how thick your rolls are, your dish will be ready to be served; you can take the toothpicks off yourself before serving it,
or leave them into the meat, and give your guests an excuse to get their fingers dirty.