Veal and Bacon Rolls Recipe

Ingredients

2 zucchini, unpeeled and diced
2 tbs. olive oil
3 ½ oz. stale bread, crusts removed
5 oz. bacon, cooked and diced
1 egg yolk
1 tbs. grated cheese
Salt and pepper
8 veal cutlets, 6 oz. each
3 shallots, sliced ½ inch thick
4 cups white mushrooms, quartered
5 oz. peas, shelled
½ cup white wine
¼ cup parsley, finely chopped

Preparation

Step 1

Preheat oven to 350 degrees. Saute zucchini for 4 – 5 minutes. In a food processor combine the bread, bacon, egg, and cheese. Pulse until a paste like consistency is achieves. Fold in the zucchini and season.

Pound the veal to ¼ inch thickness and season. Spread the filling onto the veal pieces and roll into bundles. Secure with a toothpick and place in a baking dish with shallots, mushrooms, peas, wine, and remaining tablespoon oil, salt, and pepper. Cover and cook 40 minutes. Remove to a platter and top with parsley. Serve with cooking juices.