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1
To make the filling, in a medium bowl, combine the pine nuts, olives, raisins, parsley, lemon zest, Parmigiano, and mozzarella.
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2
Season with a little salt and pepper.
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3
Taste and adjust the seasoning; this is your last chance to make sure the filling is up to par.
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4
Lay the 8 pieces of scallopini out on the cutting board without overlapping any of the pieces.
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5
Season the meat with a little salt and pepper.
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6
Lay 1 slice of prosciutto on top of each scallopini.
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7
If necessary, fold the prosciutto so that it fits the veal pieces without an overhang.
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8
Place about 1 heaping tablespoon of the filling on the lower half of each slice.
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9
Starting at the point closest to you, roll each portion away from you into a cigar shape.
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10
Secure each veal roll with a toothpick.
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11
Heat a large nonstick skillet over medium-high heat.
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12
Add the EVOO and the butter.
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13
Once the butter is no longer foaming, add the 8 veal rolls.
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14
Brown on all sides, 2 to 3 minutes.
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15
Move the veal rolls over a little, clearing a spot in the skillet to add the garlic, thyme, tomato paste, and onions.
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16
Season with salt and pepper and cook for 1 minute.
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17
Add the mustard and chicken stock and continue to cook for 4 minutes.
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18
Serve the rolls with the sauce poured over them.
