Rotolini di Vitello con Polenta -- Rolled Stuffed Veal, with Polenta




2-1/2 tbsp. butter
4 slices prosciutto, thinly sliced
2 tbsp. parsley, chopped
3 leaves sage
2 lbs. veal cutlets, thin
1 tbsp. flour
1 cup wine, Marsala or
8 slices polenta
3 tbsp. stock or
1/2 cup unseasoned breadcrumbs
1/2 cup mushrooms, chopped
pinch basil
Salt and pepper to taste


Have the butcher cut the veal cutlets thin and in about 8 even slices. Pound them thinner when you get them home.

Cut the prosciutto into small pieces and saute in 1 tablespoon of the butter. Add the parsley, sage leaves, salt and pepper to taste, mushrooms, breadcrumbs. Continue to saute all the ingredients for a few minutes longer. Remove from the heat.

Spread the mixture on each veal cutlet, using all the mixture, evenly divided among all 8 cutlets. Roll each veal cutlet, jelly roll fashion starting at the narrowest end. Secure the rolls with white thread. Put rolls into a frying pan with the remainder of the butter and cook just until well browned. Sprinkle the tablespoon of flour over the rolls and then add the wine. Cook over medium to low heat until the wine is nearly evaporated.

Grill the polenta, both sides, in butter and basil. Arrange the polenta slices on a platter and place one veal roll on each slice, after removing the thread.

Deglaze the pan with the stock or water. Reduce. Spoon some of the sauce over each veal roll reserving the remainder to serve at the table.

Author's Comments

Polenta is a staple in most Italian households. It is much like yellow corn meal cooked very thick and then allowed to “set-up” in loaf form. Once cooled it can be sliced and grilled or served with any number of sauces or in any number of ways. Look for the polenta recipe under pasta and rice.

From my cookbook: The "Old Country" Italian Cookbook, by DOnald J.P. La Marca

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