Veal rollatini with spinach and cheese
Votes: 0
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 361, total fat 14 G., saturated fats 7 G., proteins 46 G., carbohydrates 5 G., fiber 2 G., cholesterol 177 mg, sodium 509 mg, sugar 1 G.
Calories 361, total fat 14 G., saturated fats 7 G., proteins 46 G., carbohydrates 5 G., fiber 2 G., cholesterol 177 mg, sodium 509 mg, sugar 1 G.
Make delicious and juicy Italian rollatini with spinach and cheese. Thin veal cutlets are stuffed, rolled into rolls, and pan-fried until golden brown. Simmer them in tomato sauce until fully cooked and serve as a main course or holiday appetizer. Chicken cutlets can be used instead of veal.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (280g) frozen chopped spinach, thawed and squeezed out of water
- 1 large egg, lightly beaten
- 0.5 tbsp. grated parmesan
- 1/4 tbsp. grated mozzarella
- 1 can marinara sauce with Burgundy wine, divide
- 6 thin veal or chicken chops (about 600 g)
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Recipes with similar ingredients: veal, spinach, eggs, marinara sauce, mozzarella cheese, Parmesan cheese
Cooking the dish according to the recipe:
- In a medium bowl, combine the spinach, egg, cheese, and 1/4 cup of the sauce; set aside. Season the chops with salt and pepper. Spread the spinach evenly over the chops, leaving a 1/4-inch border; then roll each chop up and secure with wooden toothpicks.
- In a 12-inch nonstick skillet, heat 1 tablespoon of vegetable oil over medium heat and fry the rolls. Add the sauce, reduce the heat, and simmer, covered, stirring occasionally, for 10 minutes or until the veal is cooked through. Serve with pasta or rice, if desired.
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