Serve with a green salad and crusty bread.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
To make the filling, in a medium bowl, combine the pine nuts, olives, raisins, parsley, lemon zest, Parmigiano, and mozzarella. Season with a little salt and pepper. Taste and adjust the seasoning; this is your last chance to make sure the filling is up to par.
Step 2
Lay the 8 pieces of scallopini out on the cutting board without overlapping any of the pieces. Season the meat with a little salt and pepper. Lay 1 slice of prosciutto on top of each scallopini. If necessary, fold the prosciutto so that it fits the veal pieces without an overhang. Place about 1 heaping tablespoon of the filling on the lower half of each slice. Starting at the point closest to you, roll each portion away from you into a cigar shape. Secure each veal roll with a toothpick.
Step 3
Heat a large nonstick skillet over medium-high heat. Add the EVOO and the butter. Once the butter is no longer foaming, add the 8 veal rolls. Brown on all sides, 2 to 3 minutes. Move the veal rolls over a little, clearing a spot in the skillet to add the garlic, thyme, tomato paste, and onions. Season with salt and pepper and cook for 1 minute. Add the mustard and chicken stock and continue to cook for 4 minutes. Serve the rolls with the sauce poured over them.
