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
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.

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 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.

That's it — enjoy your meal!

Veal Rolls with Pancetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions