How to make it

  • Place veal slices on wax paper.
  • Sprinkle cheese over meat and cover with wax paper. Press cheese well into meat.
  • Remove top wax paper and place slice of prosciutto atop cheese.
  • Brush on brandy and roll up carefully, securing with string.
  • Repeat with remaining rolls.
  • Place 4 tablespoons butter and oil in large skillet. When sizzling, brown veal rolls on all sides.
  • Remove meat and set aside.
  • To juices in skillet, add garlic, thyme, salt and pepper, tomato paste, beef broth and Marsala wine.
  • Stir to combine and bring to boil.
  • Return veal rolls to pan.
  • Reduce heat, cover skillet and simmer about 15 minutes, or until tender.
  • Transfer veal to hot platter and remove strings (leave liquid in pan). Cover veal loosely with foil.
  • 5. In another pan, melt 2 tablespoons (30ml) butter until hot but not smoking; sauté mushrooms.
  • Set aside.
  • 6. Add lemon juice to pan used to sauté veal and adjust seasoning.
  • Mix cornstarch with a little water and add gradually to sauce, stirring constantly and adding just enough cornstarch mixture to thicken the sauce slightly.
  • 7. To serve, pour sauce around veal and garnish with mushroom caps.
  • Sprinkle parsley over finished dish.

Reviews & Comments 2

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  • luvthewho 10 years ago
    This is definitely a must try recipe. Thanks for the psot.
    Was this review helpful? Yes Flag
    " It was excellent "
    wolfpackjack ate it and said...
    One of my favs... thanks.
    Was this review helpful? Yes Flag

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