Veal Rolls with Marsala
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INGREDIENTS 1-1/2 pounds veal boneless round steak, 1/2-inch thick
1/4 teaspoon dried sage leaves, crushed
3/4 teaspoon pepper
6 thin slices prosciutto or fully cooked smoked or boiled ham
2 tablespoons butter
1 tablespoon olive oil or vegetable oil
2 tablespoons flour
1/2 cup Marsala or other dry white wine
3/4 cup water
1/4 teaspoon saltPound veal to 1/8-inch thickness. Sprinkle 1 side of veal with sage and pepper; cut into 6 pieces, 4 or 5-inches square. Place ham slice on seasoned side of each veal piece. Roll up; secure with wooden picks.
Heat butter and oil in 10-inch skillet until hot. Cook veal rolls over high heat until brown, 5 to 10 minutes. Remove from heat. Place rolls in single layer in ungreased rectangular baking dish, 10 x 6 x 1-1/2-inches.
Stir flour into drippings in skillet; stir in wine, water and salt. (The saltiness of the ham will determine the necessity of the salt addition.) Heat to boiling; pour over rolls. Cover and bake in 325 degree oven until veal is tender, about 35 minutes. Garnish with parsley, if desired.
Makes 6 servings
DO-AHEAD TIP - After securing with wooden picks, cover and refrigerate veal rolls no longer than 24 hours.