Sweet and Savory Stuffed Veal Rolls with a Mustard

Name: Sweet and Savory Stuffed Veal Rolls with a Mustard Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pine nuts, toasted; 12 large green olives, pitted, coarsely chopped; 1/4 cup golden raisins (a generous handful); 1/2 cup fresh flat-leaf parsley (a couple of generous handfuls), chopped; Grated zest of 1 lemon; 2 tablespoons grated Parmigiano-Reggiano (a rounded palmful); 1/2 cup shredded mozzarella cheese; Salt and freshly ground black pepper; 1 1/3 pounds (8 pieces) veal shoulder scallopini; 8 slices prosciutto di Parma; Toothpicks; 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan); 1 tablespoon unsalted butter; 2 garlic cloves, chopped; 1 tablespoon fresh thyme leaves, chopped (from 4 sprigs); 1 rounded tablespoon tomato paste; 1/2 small yellow onion, chopped; 1 heaping tablespoon Dijon mustard; 3/4 cup chicken stock or broth (eyeball it)

Servings: persons

1/2 cup pine nuts, toasted
12 large green olives, pitted, coarsely chopped
1/4 cup golden raisins (a generous handful)
1/2 cup fresh flat-leaf parsley (a couple of generous handfuls), chopped
Grated zest of 1 lemon
2 tablespoons grated Parmigiano-Reggiano (a rounded palmful)
1/2 cup shredded mozzarella cheese
Salt and freshly ground black pepper
1 1/3 pounds (8 pieces) veal shoulder scallopini
8 slices prosciutto di Parma
Toothpicks
2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
1 tablespoon unsalted butter
2 garlic cloves, chopped
1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)
1 rounded tablespoon tomato paste
1/2 small yellow onion, chopped
1 heaping tablespoon Dijon mustard
3/4 cup chicken stock or broth (eyeball it)

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

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup pine nuts, toasted, 12 large green olives, pitted, coarsely chopped, 1/4 cup golden raisins (a generous handful), 1/2 cup fresh flat-leaf parsley (a couple of generous handfuls), chopped, and more.

Yes, Sweet and Savory Stuffed Veal Rolls with a Mustard Pan Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet and Savory Stuffed Veal Rolls with a Mustard Pan Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions