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Involtini Di Vitello Al Formaggio Grana Padano

 

18

Yield

4

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

12 each veal shoulder
slices
*
cup grana padano cheese
grated
*
5 ounces prosciutto
*
5 tablespoons olive oil, extra-virgin
3 tablespoons butter
1 medium carrots
chopped
1 medium celery heart
chopped
*
1 small onions
chopped
½ cup chicken broth
hot
½ cup white wine
dry, hot
*
8 teaspoons tomato paste

Directions

Prosciutto should be thinly sliced and cut into julienne strips.

Veal shoulder should be like scaloppine, pounded In a small bowl, mix the hot wine, broth and tomato paste until the paste dissolves.

Set aside and keep warm.

Spread the veal slices on a flat surface, then cover each with pepper, cheese and prosciutto.

Roll up each slice and secure with large toothpicks.

Set aside.

In a large skillet, sauté the onion in oil and butter over medium heat, then add the carrots and celery.

Cook for 10 minutes, or until the carrots and celery are soft.

Add the veal roll to this mixture and sauté on all sides for a few minutes until the meat is golden brown.

Next add the broth, wine and tomato paste mixture, roll the veal in it until thoroughly coated and continue cooking until the sauce thickens.

Serve immediately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 25191% of calories from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 126mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 60% Vitamin C 8%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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