Veal Rolls with Pancetta Recipe

Name: Veal Rolls with Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound veal scaloppine from the butcher counter; 1/4 cup chopped flat-leaf parsley, a couple of handfuls; Salt and pepper; 1 pound smoked fresh mozzarella, thinly sliced; 1 (16 to 18-ounce) jar roasted red peppers, drained and sliced; 1/3 pound pancetta, sliced like thin cut bacon at deli counter; 2 tablespoons extra-virgin olive oil, plus some for drizzling; 1 clove cracked garlic; 1 (10-ounce) sack baby spinach or triple washed spinach leaves; 1/4 to 1/3 cup white wine or dry vermouth

Servings: persons

1 pound veal scaloppine from the butcher counter
1/4 cup chopped flat-leaf parsley, a couple of handfuls
Salt and pepper
1 pound smoked fresh mozzarella, thinly sliced
1 (16 to 18-ounce) jar roasted red peppers, drained and sliced
1/3 pound pancetta, sliced like thin cut bacon at deli counter
2 tablespoons extra-virgin olive oil, plus some for drizzling
1 clove cracked garlic
1 (10-ounce) sack baby spinach or triple washed spinach leaves
1/4 to 1/3 cup white wine or dry vermouth

1
Arrange scaloppine on waxed paper or plastic.
2
Sprinkle veal with parsley, salt and pepper.
3
Place a thin layer of cheese and a few slices of roasted pepper on each scaloppine.
4
Roll veal and wrap each roll with a slice of pancetta.
5
Secure with toothpicks.
6
Fry veal rolls in a thin layer of extra-virgin olive oil, 2 turns of the pan, until golden all over and pancetta is crisp, 5 or 6 minutes.
7
Remove from pan to warm platter.
8
Return skillet to heat.
9
Add a drizzle of oil and cracked garlic.
10
Wilt spinach in pan, add a touch of wine or vermouth to lift drippings and combine them with greens.
11
Using tongs, place a bed of spinach on each dinner plate and top with veal rolls.
12
Serve immediately.

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 pound veal scaloppine from the butcher counter, 1/4 cup chopped flat-leaf parsley, a couple of handfuls, Salt and pepper, 1 pound smoked fresh mozzarella, thinly sliced, and more.

Yes, Veal Rolls with Pancetta 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.

Veal Rolls with Pancetta

How did you like this recipe?

Frequently Asked Questions