Veal Scaloppine Stuffed with Mortadella and Parmesan Cheese
Instructions:
- 1 1/ 3 pounds leg of veal, cut into small scaloppine (600 g)
- 5 ounces thinly sliced mortadella (140 g)
- 4 1/ 2 ounces Parmesan cheese in a single chunk (125 g)
- Salt and freshly ground black pepper
- 3 tablespoons butter (45 g)
- 3 tablespoons olive oil
- 1 / 3 cup plus 2 tablespoons dry white wine (110 ml)
- Lay out the scaloppine on a work surface. Trim the mortadella slices so that they are the same size as the scaloppine. With a sharp knife, cut 4 or 5 slivers of Parmesan cheese and place the slivers over the mortadella on each of the scaloppine. Roll up the scaloppine carefully, and close the rolls with toothpicks, tucking in the ends. Season lightly with salt and pepper.
- Heat the butter and oil together in a large skillet over moderate heat. Put the involtini into the skillet and cook, turning, until they are brown all over, about 8 to 10 minutes. Add ¡⁄‹ cup of the wine and continue cooking for 20 to 25 minutes turning the involtini now and then.
- Remove the involtini to a warm plate. Pour the remaining 2 tablespoons wine into the skillet and scrape up the browned bits from the bottom of the pan. Pour the pan juices over the involtini and serve.