Veal Rolatini With Parma, Mozzarella And Sage

Name: Veal Rolatini With Parma, Mozzarella And Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs veal cutlets (about 24 cutlets); 0.5 lbs thinly sliced prosciutto di parma (about 24 slices); 24 sage leaves; baby spinach; 0.5 lbs fresh mozzarella cheese (1 ball), diced into 24 pieces; 1/4 cup grated pecorino-romano; 1/4 cup grated parmesano-reggiano; 1 egg, beaten; 1 cup plain bread crumbs; 1 cup (more or less) olive oil; 24 toothpicks; 8 oz crimini mushrooms, sliced; 3 cloves garlic, minced; 1/2 cup white wine; 1 cup chicken broth or stock; 1 cup beef broth or stock; 6 oz unsalted butter (divided); 1.5 lbs pappardelle pasta; 1/4 cup minced parsley; Italian bread (for dipping - optional)

Servings: persons

3 lbs veal cutlets (about 24 cutlets)
0.5 lbs thinly sliced prosciutto di parma (about 24 slices)
24 sage leaves
baby spinach
0.5 lbs fresh mozzarella cheese (1 ball), diced into 24 pieces
1/4 cup grated pecorino-romano
1/4 cup grated parmesano-reggiano
1 egg, beaten
1 cup plain bread crumbs
1 cup (more or less) olive oil
24 toothpicks
8 oz crimini mushrooms, sliced
3 cloves garlic, minced
1/2 cup white wine
1 cup chicken broth or stock
1 cup beef broth or stock
6 oz unsalted butter (divided)
1.5 lbs pappardelle pasta
1/4 cup minced parsley
Italian bread (for dipping - optional)

1
In a small bowl, mix grated cheeses
2
For veal
3
For each cutlet, (prepare all thru step 1, then move to step 2):
4
Step 1:
5
Season cutlet with salt & pepper
6
Sprinkle with blended cheeses
7
Place a sage leave in center of cutlet
8
Layer 3-5 leaves of spinach on cutlet
9
Place mozzarella dice in center of cutlet
10
Fold each corner (either 3 or 4) over wrapping up filling and secure with toothpick
11
Wrap veal in prosciutto
12
Pre-heat oven to 425 degrees
13
Step two:
14
After all cutlets are prepared:
15
Brush cutlet with egg
16
Coat in bread crumbs, set aside
17
Heat olive oil over medium heat. Brown each cutlet, about 2 min/side. Transfer to baking sheet. Bake 6-8 min til cooked thru.
18
Meanwhile pour oil from pan used to cook cutlets, leaving browned bits. Melt 1/2 stick butter. Add mushrooms, cook till browned. Add garlic and brown till fragrant (30 sec). Add wine, simmer 30 sec. Add chicken & beef broth. Bring to boil, reduce, about 5 min. Swirl in rest of butter to thicken.
19
Serve, spooning sauce over pasta and cutlets, sprinkle with parsley. Pass remaining cheese at table.

1812

kcal

Calories

114

Fat

133

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.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 3 lbs veal cutlets (about 24 cutlets), 0.5 lbs thinly sliced prosciutto di parma (about 24 slices), 24 sage leaves, baby spinach, and more.

Yes, Veal Rolatini With Parma, Mozzarella And Sage 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!