Veal Rolls with Pecorino and Balsamic Vinegar Recipe

Name: Veal Rolls with Pecorino and Balsamic Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup grated pecorino Romano cheese (about 2 ounces); 2 tablespoons chopped fresh rosemary or 2 teaspoons dried; 2 tablespoons drained capers, chopped; 1 large garlic clove, minced; 8 1/4-inch-thick veal scallops (each about 5x4 inches); 8 1/8-inch-thick slices cooked ham (each about 5x4 inches); 1 tablespoon butter; 1 tablespoon olive oil; 1/2 cup dry white wine; 2 tablespoons balsamic vinegar

Servings: persons

3/4 cup grated pecorino Romano cheese (about 2 ounces)
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 tablespoons drained capers, chopped
1 large garlic clove, minced
8 1/4-inch-thick veal scallops (each about 5x4 inches)
8 1/8-inch-thick slices cooked ham (each about 5x4 inches)
1 tablespoon butter
1 tablespoon olive oil
1/2 cup dry white wine
2 tablespoons balsamic vinegar

1
Combine pecorino Romano, rosemary, capers and garlic in small bowl.
2
Season with salt and pepper.
3
Place veal scallops in single layer on work surface.
4
Sprinkle with salt and pepper.
5
Place 1 ham slice atop each veal slice.
6
Sprinkle cheese mixture atop ham, dividing equally.
7
Fold in long sides, covering 1/2 inch of filling on each side.
8
Starting at 1 short end, roll up as for jelly roll.
9
Fasten with toothpicks.
10
Melt butter with oil in heavy large skillet over medium-high heat.
11
Add veal rolls; saute until brown on all sides, about 4 minutes.
12
Add wine to skillet; boil until liquid is reduced by half and veal is cooked through, turning once, about 1 1/2 minutes.
13
Transfer veal to platter.
14
Add vinegar to skillet; boil until sauce thickens slightly, about 1 minute.
15
Season sauce to taste with salt and pepper.
16
Remove toothpicks from veal.
17
Pour sauce over veal and serve.

523

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.

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

You need 10 ingredients. The key ingredients include: 3/4 cup grated pecorino Romano cheese (about 2 ounces), 2 tablespoons chopped fresh rosemary or 2 teaspoons dried, 2 tablespoons drained capers, chopped, 1 large garlic clove, minced, and more.

Yes, Veal Rolls with Pecorino and Balsamic Vinegar 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 Pecorino and Balsamic Vinegar

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