Stuffed Veal Scaloppine
Instructions:
- 1 1/ 3 pounds veal scaloppine, trimmed (600 g)
- Salt and freshly ground blackpepper
- 1/ 4 pound ground pork (110 g)
- 1/ 4 pound ground veal (110 g)
- 1/ 4 pound ground mortadella (110 g)
- 1 slice of bread, crust removed, soaked in water
- 2 small eggs
- Grated zest of 1 lemon
- 1/ 2 cup freshly grated Parmesan cheese (50 g)
- 3 tablespoons butter (45 g)
- 3 tablespoons olive oil
- 1/ 2 cup plus 2 tablespoons dry white wine (150 ml)
- The scaloppine should be more or less the same size. Divide the scaloppine into 12 small slices and flatten them gently with a meat pounder. Season lightly with salt and pepper.
- Make the stuffing: Mix the pork, veal, and mortadella together in a small bowl. Squeeze the water from the bread and crumble the bread into the meat. Add the eggs, lemon zest, and Parmesan cheese and stir with a fork until all is combined and the eggs are absorbed. Season with salt and pepper.
- Divide the stuffing among the scaloppine, placing a spoonful in the center of each. Roll one up, tucking in the ends, if possible. Fasten the roll with a toothpick. Continue until you have stuffed all the scaloppine.
- Heat the butter and oil in a large skillet. Arrange the involtini in the pan in a single layer and saute them over moderately high heat, turning, until brown all over, about 8 to 10 minutes total. Pour 1/2 cup of the wine over the meat and allow it to evaporate for about 30 seconds. Reduce the heat to moderately low, cover the pan, and cook for 30 minutes, turning the involtini every now and then.
- When the involtini are ready, remove them to a heated platter. Use the remaining 2 tablespoons wine to scrape up the brown particles from the bottom of the skillet. Pour the pan juices over the involtini and serve.