Artichoke And Eggplant Veal Rolls

1. 1

   Blend or process artichokes, green onions and garlic until mixture forms a paste.

2. 2

   Heat oil in large nonstick skillet on medium-high heat. Cook eggplant, in batches, until browned on both sides.

3. 3

   Place veal cutlets on cutting board; spread each with artichoke mixture, then top with eggplant. Roll veal to enclose filling; secure each roll with toothpick or kitchen string.

4. 4

   Cook veal, in batches, in same skillet until browned all over and cooked as desired. Cover and keep warm.

5. 5

   Add onion to same skillet; cook, stirring, until softened. Add pepper, celery, tomato and brandy; cook, stirring, until vegetables are tender and pan liquid reduces by half. Add broth and tomato paste; cook, stirring, until mixture boils and thickens slightly.

6. 6

   Cut each veal roll into thirds. Place four of the pieces on each serving plate; top with vegetables and sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.