Skill required: Confident beginner
1 1/2 pound thin veal scallops
4 thin slices boiled ham
1/2 package (8 ounce size) mozzarella cheese, sliced
1/4 cup butter
1 tablespoon flour
Dash pepper
1/2 cup Marsala
Chopped parsley
1. Have butcher pound veal very thin.
2. Place 1/2 slice of ham and 1 slice of cheese on each veal scallop. Roll up; secure with wooden picks.
3. In hot butter in large skillet, over medium heat, lightly brown veal rolls on all sides; reduce heat to low, cover skillet and cook 10 minutes or until veal is fork-tender.
4. Remove from heat. Remove veal rolls to platter; keep warm.
5. Combine flour and pepper with 1/4 cup water to make smooth paste. Add to drippings, stirring.
6. Bring to boiling; reduce heat and simmer, stirring, 3 minutes.
7. Add wine; simmer stirring, 1 minute.
8. Pour sauce over veal rolls.
9. Sprinkle with chopped parsley.
Serve with Noodles in pesto sauce or linguine sprinkled with butter and Parmesan cheese.
Yield: 4 servings.
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