Veal rollatini in wine sauce with mushrooms

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 3

Nutritional value per serving:

Calories 2158, total fat 181 G., saturated fats 62 G., proteins 80 G., carbohydrates 39 G., fiber 2 G., cholesterol 659 mg, sodium 2184 mg, sugar 6 G.

Tender veal rolls filled with melt-in-the-mouth cheese and Italian delicacies like coppoccola, soppresatta, and prosciutto are pan-fried and finished in a flavorful Marsala mushroom sauce.

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.

Ingredients for the recipe:

170 g of veal tenderloin
2 thin slices capocollo
2 thin slices prosciutto
2 thin slices soppressata
60 g Italian spicy provolone
1 tbsp chopped fresh parsley + extra for sprinkling
2 whole fresh basil leaves
2 large eggs
90 g extra-virgin olive oil
1/4 cup flour
3 large fresh mushrooms, sliced
1/4 teaspoon salt
1/4 tsp ground black pepper
90 ml sweet Sicilian Marsala wine
240 ml chicken broth
60 g unsalted butter
30 grams of demi-glace

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Divide the veal tenderloin into three pieces. Gently pound each piece on each side to a thickness of 0.3 cm.
Dice the capocollo, prosciutto, soppressata, provolone, parsley and basil and place in a 20cm bowl. Toss to combine.

Beat the eggs in a small bowl, then add 1 tablespoon of the egg to the bowl with the meat mixture and stir. Carefully divide the filling into 3 portions, place them on the chops, and roll them up very tightly.
Heat olive oil in a small skillet until it begins to smoke. Dredge each rollatini in flour, then shake off any excess and dip in the remaining egg, coating completely. Place the rollatini seam-side down in the hot oil.
Cook, reducing the heat if necessary. Carefully flip the rollatini and cook until crispy, about 3 minutes per side. Drain any excess oil from the pan, then return the pan to medium heat and add the mushrooms. Cook for 2 minutes, then season with salt, pepper, and parsley.
Add the wine and deglaze the bottom of the pan, then carefully add the stock, butter, and demi-glace. Cook over medium heat until the liquid has reduced by half. The sauce should be the consistency of heavy cream. Carefully transfer the rollatini to a plate and top with the sauce and mushrooms.

Categories:

recipe / Calorie content of prepared meals / Stuffed dishes / Festive dishes / Dinner party / Appetizers / Meat appetizers / Food Network - recipes / Italian cuisine

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