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Veal Involtini
Serves 2
Involtini: Italian word used to describe “small bundles” of food stuffed into a rolled food wrap.
Ingredients
4 pieces of thinly pounded veal scallopini or about ½ lb.
5-6 large canned artichoke hearts – packed in water, not marinated
1/3 cup kalamata olives
Asiago cheese – shaved
Olive Oil
Flour
Directions
Hand-chop artichoke hearts and olives into fine pieces.
Thinly slice several pieces of asiago cheese to cover each piece of veal.
Spoon enough mixture over the cheese to cover, but not a thick layer (do not overstuff).
Gently roll up each piece of veal, then secure each end by tying a piece of cooking string around it, trimming the ends of the string.
Lightly flour the outside of each piece of rolled veal, and sauté for about 4-5 minutes in olive oil over medium high heat.
Serve with a side of pasta sprinkled with parmesan.
Recipe Source: grapevinecottage.com
Posted in scallopini | 
Tags: artichoke, cheese, Italian, kalamata olives, olive oil, olives, parmesan, pasta, piece of veal, rib, rolled veal, scallopine, scallopini, scallopinni, scalopini, scaloppini, veal, veal scallop, veal scallopini
