Veal Rollatini Ala Tiana Recipe
Recipe information
Make Veal Rollatini Ala Tiana in just 50m. Veal filled with spinach, prosciutto (salty), and mozzarella, brown veal sauce, over wild mushroom risotto
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Ingredients
Veal Rollatini
Preparation
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. 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. 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. 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. 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. 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. Serve
Plate the risotto, top with the veal rollatini, and drizzle the sauce over the top. Remove toothpicks or twine before serving.
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