| | Directions | | Lay the slices of veal on a work surface. Place a slice of prosciutto and a slice of mozzarella on each. Sprinkle with a little of the basil, sage and black pepper. Roll up the veal tightly into cylinders and fasten with a toothpick. Heat a skillet over high heat and pour the sherry and wine into the hot pan, tipping the pan to coat the bottom evenly. Add the butter and when it is hot, brown the veal rolls completely. Add the white wine, lemon juice and parsley to the pan and season with salt and pepper. Lower the heat and cook for 10 to 15 minutes. Transfer the veal roll to a warm serving dish and garnish with lemon wedge. Serve with your preferred veggie. |
|
|
| Ingredients | | - |  | 12 thin slices veal, pounded |
| - | | 12 slices prosciutto |
| - | | 12 thin slices mozzarella |
| - | | 3 tablespoons dried basil or chopped fresh basil leaves |
| - | | 2 teaspoons chopped fresh sage leaves |
| - | | Freshly ground black pepper |
| - | | 4 tablespoons cream sherry |
| - | | 6 tablespoons sweet butter |
| - | | 1/2 cup dry wine |
| - | | 6 teaspoons fresh lemon juice |
| - | | 2 teaspoons finely chopped fresh parsley leaves |
| - | | Salt and freshly ground black pepper |
| - | | 6 lemon wedges for garnish |
| |
| |
