1. Pound the veal until thin. 2. Chop mozzarella, prosciutto slices and parsley together on a board and combine in a bowl with the grated parmesan. 3. Divide the mixture evenly between the 4 veal scollops. Form a sausage shape along a short edge. Season with salt and pepper. 4. Roll the veal scollops up enclosing the filling securely. Tie into neat bundles with kitchen string. 5. Roll the bundles in the flour and shake off excess. 6. Heat the oil in a heavy based saute pan. Add the bundles and cook until golden brown on all sides. 7. Season lightly, add the dry white wine to the pan and cook gently for 10 minutes, stirring from time to time until the sauce thickens. 8. Transfer bundles to a heated serving plate, remove the string and serve with a spoonful of the sauce over each bundle. ---------------------------------------------------------------------------
Nutrition
Ingredients
