Veal Rollatini Ala Tiana Recipe

Preparation

1. 1

   Prepare the Filling

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and sauté until fragrant. Add the spinach and cook until wilted. Remove from heat and let cool. Once cool, mix in the prosciutto and mozzarella.

2. 2

   Prepare the Veal

   Flatten the veal cutlets between two sheets of plastic wrap using a meat mallet until they are about 1/4 inch thick. Season both sides with salt and black pepper.

3. 3

   Fill and Roll

   Place a portion of the spinach mixture on each veal cutlet, then roll the cutlet tightly around the filling. Secure each roll with toothpicks or kitchen twine.

4. 4

   Brown the Veal

   In a large skillet, heat the remaining olive oil over medium-high heat. Add the veal rolls and brown on all sides. Remove from the skillet and set aside.

5. 5

   Make the Sauce

   In the same skillet, add the white wine and scrape the bottom to deglaze. Add the beef broth and bring to a simmer. Return the veal rolls to the skillet, cover, and cook on low heat for about 20 minutes.

6. 6

   Prepare the Risotto

   In a separate pot, cook the wild mushroom risotto according to package instructions or a preferred recipe. Stir in butter at the end for creaminess.

7. 7

   Serve

   Plate the risotto, top with the veal rollatini, and drizzle the sauce over the top. Remove toothpicks or twine before serving.