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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal
Preheat your oven to 375°F (190°C). Lay the veal cutlets flat on a clean surface. Sprinkle each cutlet with salt and black pepper.
- 2
Add Filling
Place a slice of prosciutto and a generous tablespoon of fontina cheese on each veal cutlet. Add a few basil leaves on top.
- 3
Roll the Cutlets
Carefully roll each cutlet tightly from one end to the other, securing the filling inside. Use toothpicks or kitchen twine to hold them closed if necessary.
- 4
Sear the Rollatini
In a large skillet, heat olive oil over medium-high heat. Add the rollatini and sear on all sides until golden brown, about 3-4 minutes per side. Remove the rollatini from the skillet and set aside.
- 5
Make the Sauce
In the same skillet, add minced garlic and sauté for about 30 seconds. Pour in the white wine, scraping any brown bits from the bottom. Let it simmer for 2-3 minutes.
- 6
Bake the Rollatini
Place the rollatini in a baking dish and pour the wine sauce over them. Sprinkle with parmesan cheese. Cover with foil and bake in the preheated oven for 20-25 minutes.
- 7
Serve
Remove from the oven, let rest for a few minutes, and serve hot, garnished with additional basil if desired.
