Veal bundles are a wonderful entree for
a dinner party. I would serve it on a bed of Linguine, and double the amount of
chicken broth, marsala and butter with the veal. Pour half of the sauce on the
linguine. Add 1/2 C. fresh parmesan cheese and fresh cracked black pepper and
toss to coat, and lay the veal bundles on top.
Italian Veal Bundles
1 lb. thin veal scallops (pieces about 4 x 4)
salt and pepper
1/4 freshly grated mozzarella cheese
1/4 lb. prosciutto chopped
2 T. parsley
1 T. fresh chopped fresh sage or 1/4 t. dried
2 t. garlic minced
3 T. olive oil
1/2 C. dry Marsala wine
1/2 C. chicken broth
2 T. butter
Gently pound the veal slices to even them out. Season with the salt and pepper.
In a bowl, combine, mozzarella, prosciutto, parsley, sage and garlic.
Spread the filling over the center of the veal scallops. Roll up, folding in the
sides and secure with toothpicks. You can also tie with string. You can do this
ahead to this point.
In a large skillet, heat the oil and roll the scallops in the flour. Shake off
excess flour. Brown the bundles on all sides. Add the Marsala and chicken broth.
Bring to a boil. Reduce the heat and simmer about 8 minutes or until the
scallops are cooked.
Remove the scallops from the pan and keep warm. Reduce the liquid left in the
pan to 1/2 C. Add the remaining 2 T. of butter to the pan, off the heat. Swirl
the butter in to finish the sauce.
Spoon the finished sauce over the veal.