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Stuffed Veal Scaloppine Rolls With Marsala Wine Sauce

The scent of Marsala wine always takes me back to my grandmother’s kitchen. She wasn’t a fancy cook, but she had a knack for making simple ingredients sing. I remember the first time she made veal scaloppine; the delicate aroma of the wine simmering with butter and herbs filled the air, promising something special. These stuffed veal rolls are an elegant upgrade to her classic, imbued with a little more richness and flavor, yet still retaining that comforting, home-cooked feel.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Yield: 4 rolls
Dietary Type: Not Gluten-Free

Ingredients

8 veal scallopini, cutlets about 1 1/2 lbs. thin
1/4 lb prosciutto, slices
8 slices mozzarella cheese, about 4 ounces
1/4 cup butter
1 tablespoon flour
1 dash fresh ground pepper
1/4 cup water
1/2 cup Marsala wine
Chopped fresh parsley for garnish

Equipment Needed

Large skillet
Small bowl
Waxed paper or plastic wrap
Wooden toothpicks
Serving platter
Foil
Warm oven (optional)

Instructions

Begin by preparing the veal cutlets. Place each cutlet between sheets of waxed paper or plastic wrap. Using a meat mallet or rolling pin, pound each cutlet to a thickness of about 1/8-1/4 inch. The thinner the better!
Carefully remove the top sheet of waxed paper or plastic wrap. Arrange prosciutto slices on top of each flattened veal cutlet. Ensure the prosciutto covers most of the surface.
Place a slice of mozzarella cheese on top of the prosciutto on each cutlet.
Roll up each prepared cutlet tightly, starting from one end, and secure it with wooden toothpicks. Make sure the toothpick goes all the way through so that the rolls don’t unwrap during cooking.
Make-Ahead Tip: At this stage, the prepared rolls can be refrigerated for up to 8 hours if you’re preparing ahead of time. Cover them well to prevent drying.
In a large skillet, melt butter over medium-high heat.
Add the veal rolls to the skillet and cook, turning frequently to brown them evenly on all sides. This should take about 5-7 minutes.
Reduce heat to low.
Cover the skillet and cook for 10 minutes, or until the veal is fork-tender. The internal temperature should reach 145°F (63°C).
Remove the skillet from heat.
Using tongs, transfer the cooked veal rolls to a serving platter. Carefully remove the toothpicks.
Cover the platter with foil and place it in a warm oven (about 200°F or 93°C) to keep the veal rolls hot while you prepare the sauce. This step is optional, but it ensures the veal stays warm if you’re not serving immediately.
In a small bowl, mix flour, pepper, and water to create a smooth paste. Ensure there are no lumps.
Add the flour mixture to the drippings remaining in the skillet.
Bring the mixture to a boil over high heat, stirring constantly with a whisk to prevent lumps from forming. Reduce heat to low and simmer for 3 minutes, continually stirring. This step thickens the sauce.
Add wine to the sauce and simmer for 1 minute longer, stirring continuously. The Marsala wine will add a rich flavor and aroma to the sauce.
Remove the veal rolls from the oven, uncover, and pour the prepared sauce generously over the veal rolls on the platter.
Sprinkle with chopped fresh parsley for garnish.
Serve the veal rolls immediately. Consider serving with poppy seed noodles for a complete meal (recipe follows).

Poppy Seed Noodles (Optional):

Cook an 8 oz. package of egg noodles according to package directions until done.
Drain the noodles well.
Toss the drained noodles with 1/4 cup melted butter and 1 tablespoon poppy seeds.

Expert Tips & Tricks

Pounding the Veal: Achieving the right thinness is key. Too thick, and the veal won’t cook evenly when rolled. Too thin, and it might tear. Aim for about 1/8-inch thickness.
Browning the Veal: Don’t overcrowd the pan when browning the veal rolls. Work in batches if necessary to ensure each roll gets a nice, even sear.
Deglazing the Pan: The flour mixture is crucial for thickening the sauce. Whisk constantly to prevent lumps from forming.
Wine Selection: While Marsala is traditional, a dry sherry could also work in a pinch, though it will subtly alter the flavor profile.
Adding a tablespoon of heavy cream at the very end of the sauce will give it extra richness.

Serving & Storage Suggestions

Serve the stuffed veal scaloppine rolls immediately after preparation, garnished with fresh parsley. They pair beautifully with creamy polenta, roasted asparagus, or the suggested poppy seed noodles.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the veal rolls in a skillet over low heat with a little extra Marsala wine or broth to prevent them from drying out. Microwaving is not recommended as it can make the veal tough. Freezing is not recommended either because the mozzarella cheese will change in texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	407 kcal	N/A
Total Fat	24g	37%
Saturated Fat	15g	74%
Cholesterol	76mg	25%
Sodium	452mg	18%
Total Carbohydrate	7g	2%
Dietary Fiber	0g	0%
Sugars	2g	N/A
Protein	13g	26%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: While the original recipe includes flour, you can easily make it gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend or cornstarch.
Cheese Variations: Instead of mozzarella, try using provolone, fontina, or even a smoked gouda for a different flavor profile.
Herb Infusion: Add fresh sage or thyme to the sauce for a more herbaceous flavor.
Vegetarian (Adaptation): While this recipe centers on veal, consider adapting the stuffing and sauce for eggplant or portobello mushroom “scaloppine” for a vegetarian option.

FAQs (Frequently Asked Questions)

Q: Can I prepare the veal rolls further in advance than 8 hours?
A: I wouldn’t recommend it. The prosciutto can become overly salty and the mozzarella can release moisture, affecting the final texture.

Q: Can I use chicken cutlets instead of veal?
A: Yes, chicken cutlets can be substituted, though the cooking time may need to be adjusted slightly. Ensure the chicken is cooked through to an internal temperature of 165°F (74°C).

Q: Can I skip the Marsala wine if I don’t have it?
A: The Marsala wine is essential for the characteristic flavor of the sauce. If you absolutely must substitute, use a dry sherry or chicken broth with a splash of balsamic vinegar.

Q: How do I prevent the sauce from becoming too thick?
A: If the sauce becomes too thick, add a little more water or chicken broth to thin it out to your desired consistency.

Q: Why is it important to pound the veal so thin?
A: Pounding the veal thin ensures it cooks quickly and evenly when rolled up, preventing it from becoming tough. It also helps the veal to be more tender.

Final Thoughts

This Stuffed Veal Scaloppine Rolls recipe is an absolute gem, promising a taste of elegance and comfort in every bite. The combination of tender veal, savory prosciutto, melted mozzarella, and the rich Marsala wine sauce creates a symphony of flavors that will impress your family and friends. Don’t be intimidated by the elegant presentation; it’s surprisingly simple to prepare. So, go ahead, give it a try, and let me know what you think. Serve it alongside a crisp salad and a glass of your favorite Italian wine for the perfect meal. Buon appetito!

Stuffed Veal Scaloppine Rolls With Marsala Wine Sauce Recipe