Herbed Veal Involtini

By [e-mail]

Ingredients

• 12 thin veal scallops
• Salt & pepper
• 1/4 C grated Romano cheese
• 1 1/2 t chopped sage
• 1 t chopped rosemary
• 1 t minced garlic
• 1/4 C flour
• 3 T olive oil
• 1 C dry white wine

Preparation

Step 1

On work surface, lightly pound veal slices to 1/4” thick. Season with salt & pepper.
In bowl, combine Romano, sage, rosemary & garlic. Sprinkle 1 t of mixture over each veal slice & roll into cylinder; secure with toothpicks. Season with salt & pepper

Spread flour in pie plate. Coat involtini with flour, tapping off excess.
Heat oil in large skillet til shimmering. Add involtini & cook over mod hi heat til browned all over, @ 3 min. Add wine, cover & simmer til cooked thru, 3 min. Transfer to plate & cover loosely with foil.

Boil cooking liquid til reduced to thick sauce, @ 2 min. Return involtini ti skillet & shake pan to coat them with sauce. Serve.