Veal Scallopini Rollatini A La Marsala And Mushrooms Recipe
Make Veal Scallopini Rollatini A La Marsala And Mushrooms Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Filling
Sauce
Garnish
Method
Preparation
- 1
Prepare the Filling
In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, chopped parsley, beaten egg, salt, and black pepper. Mix thoroughly until well blended.
- 2
Prepare the Veal
Place each veal cutlet between two sheets of plastic wrap and gently pound with a meat mallet until about 1/4 inch thick. Remove plastic wrap and season both sides with salt and pepper.
- 3
Fill the Veal
Place a generous spoonful of the cheese mixture at one end of each cutlet. Roll the cutlet tightly around the filling and secure with toothpicks. Repeat with remaining cutlets.
Cooking
- 4
Sear the Rollatini
In a large skillet, heat olive oil over medium-high heat. Add the veal rollatini and cook until browned on all sides, about 3-4 minutes. Remove from skillet and set aside.
- 5
- 6
Deglaze and Simmer
Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it cook for about 5 minutes.
- 7
Return the Rollatini
Return the veal rollatini to the skillet, cover, and let simmer for 15-20 minutes until the veal is cooked through and the sauce has thickened.
- 8
Finish with Butter
Stir in the butter until melted and well combined. Adjust seasoning with salt and pepper to taste.
Serving
- 9
Serve
Remove toothpicks from the rollatini and plate. Spoon the mushroom Marsala sauce over the top and garnish with freshly chopped parsley. Serve hot.