Veal Spiedini Sophia Marie Recipe
Rolled in bread crumbs, salami, fontina cheese, pine topped with amogio or marsala wine sauce with sautéed mushrooms
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Ingredients
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Veal and Filling
Sauce and Sautéed Mushrooms
Method
Preparing the Veal
- 1
Prepare the Veal Cutlets
Place the veal cutlets between two sheets of plastic wrap and gently pound them to an even thickness of about 1/4 inch.
- 2
Assemble the Filling
On each cutlet, layer a slice of salami, a generous amount of fontina cheese, and a sprinkle of toasted pine nuts.
- 3
Roll the Cutlets
Starting from one end, roll the cutlet tightly to enclose the filling. Secure each roll with toothpicks or kitchen twine.
- 4
Dredge in Egg and Breadcrumbs
Dip each veal roll in the beaten egg, then roll it in the bread crumbs until fully coated.
Cooking the Veal
- 5
Pan-fry the Rolls
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the veal rolls and cook until golden brown on all sides, approximately 8-10 minutes.
Making the Sauce and Mushrooms
- 6
Sauté the Mushrooms
In the same skillet, add another tablespoon of olive oil if needed and sauté the sliced mushrooms and minced garlic until tender, about 5-7 minutes.
- 7
Prepare the Sauce
Pour in the amogio sauce or marsala wine and bring to a simmer. Allow to cook for an additional 5 minutes, stirring occasionally.
- 8
Combine Rolls and Sauce
Return the veal rolls to the skillet, spooning the sauce over them. Cook for an additional 5 minutes to heat through.
- 9
Garnish and Serve
Sprinkle chopped parsley over the dish before serving. Season with salt and black pepper to taste.