Best 4 Veal Rolls With Pancetta Recipes

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Veal rolls with pancetta are a classic Italian dish that is sure to impress your guests. This dish is made with thin slices of veal that are rolled up with pancetta, cheese, and herbs, then browned in a pan and cooked in a flavorful sauce. The result is a tender, juicy, and flavorful dish that is perfect for a special occasion. There are many different recipes for veal rolls with pancetta, so you can find one that suits your taste. Whether you prefer a simple recipe with just a few ingredients or a more complex recipe with a variety of flavors, you're sure to find a recipe that you'll love.

Let's cook with our recipes!

VEAL ROLLS STUFFED WITH PROSCIUTTO AND CHEESE



Veal Rolls Stuffed with Prosciutto and Cheese image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 16

12 thin slices veal, about 11/2 pounds, cut as for scaloppine
1/4 cup chopped prosciutto or cooked ham
1/2 pound ground lean pork
1 teaspoon plus 3 tablespoons butter
1/2 cup finely chopped onion
1/2 teaspoon finely minced garlic
1/2 cup fine fresh bread crumbs
1/8 teaspoon grated nutmeg
Freshly ground black pepper, to taste
1/2 teaspoon grated lemon rind
1 egg, lightly beaten
1/4 cup freshly grated Parmesan cheese
Salt, to taste
1/4 cup flour
1/2 cup dry white wine
1 cup fresh or canned chicken broth

Steps:

  • Put the slices of veal between sheets of plastic wrap and pound with a flat mallet without breaking the tissues. Set aside. Combine the prosciutto and pork in a mixing bowl. Melt 1 tablespoon of the butter in a small skillet and cook the onion, stirring, until it is wilted. Add this to the mixing bowl. Add the garlic, bread crumbs, nutmeg, pepper, lemon rind, egg and cheese. Blend well. Lay out the pieces of veal on a flat surface. Sprinkle with salt and pepper. Spoon an equal portion of the filling on each slice. Wrap the meat around the filling, folding and tucking the ends in envelope fashion. Tie each roll neatly in 2 places with string. Sprinkle with salt and pepper. Dredge the rolls all over in flour and shake off any excess. Select a heavy skillet large enough to hold the rolls in 1layer without crowding them. Melt the remaining 3 tablespoons of butter and, when it is quite hot but not browned, add the veal rolls. Cook, turning occasionally, until the are nicely browned all over, 3 or 4 minutes. Reduce the heat and continue cooking over moderately low heat for about 15 minutes. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the pan. Add the chicken broth. Bring to the boil and let cook over high heat for about 5 minutes. Remove the strings and serve the veal rolls with the sauce spooned over.

VEAL ROAST WITH PANCETTA



Veal Roast with Pancetta image

Number Of Ingredients 8

4 carrots, cut into quarters
2 onions, cut into quarters
2 tablespoons olive oil
salt and freshly ground black pepper
3 pounds boneless veal shoulder or rib roast, tied
3 or 4 sprigs rosemary
4 slices Italian bacon (pancetta)
/12 cup homemade Meat Broth or store-bought beef broth

Steps:

  • 1 Place a rack in the center of the oven. Preheat the oven to 350°F. 2 In a roasting pan, toss together the carrots, onions, olive oil, and salt and pepper to taste. 3 Sprinkle the veal with salt and pepper. Tuck the rosemary sprigs under the strings holding the roast. Uncoil the pancetta and drape the slices lengthwise or crosswise over the veal. Place the veal on top of the vegetables in the pan. 4 Roast the veal 1 1/2 hours, or until the internal temperature reaches 140°F when measured with an instant-read thermometer. Transfer the veal from the pan to a cutting board and the vegetables to a platter. Cover loosely with foil and let rest 15 minutes. 5 Add the broth to the pan. Cook, scraping the bottom of the pan with a wooden spoon. Boil for 1 minute. 6 Remove the strings and slice the veal. Transfer the slices to a platter, add the vegetables, and pour the juice over all. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

STUFFED VEAL ROLLS WITH ICED APPLE WINE SAUCE



Stuffed Veal Rolls With Iced Apple Wine Sauce image

French Cranberry and Cheese Stuffed Milk-Fed Veal Rolls With Iced Apple Wine Sauce. This is a very nice French dish. I've made this for special occasions several times because it is quite easy and really not a lot of time to make. Good flavors and nice presentation.

Provided by Marlitt

Categories     Veal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 (8 ounce) veal scallopini
8 slices pancetta
10 ounces swiss cheese (thinly sliced, can use any mild white cheese brie, havarti, feta, mozzarella)
4 leaves fresh sage, snipped
sea salt
fresh ground pepper
1 tablespoon canola oil
1 shallot, finely chopped
1/2 cup iced apple wine or 1/2 cup Chardonnay wine
2 1/2 ounces dried cranberries
2 cups chicken stock
fresh sage leaf (optional)

Steps:

  • Pound Scallopini thin between 2 sheets of wax paper.
  • Top each with 2 slices of pancetta and cover with cheese.
  • Sprinkle with sage, salt and pepper to taste.
  • Roll each scallopini tightly, jelly roll style and secure with a tooth pick.
  • In an oven proof skillet, heat half of the oil over high heat and brown rolls well on all sides. Sprinkle with salt and pepper and place skillet in 350 degree F over (180 degree C) for about 10 minutes or until a hint of pink remains.
  • Meanwhile, in a small skillet, heat remaining oil over medium heat and cook shallot for about 2 minutes or until softened.
  • Add wine and cranberries and bring to boil and reduce until almost all of the liquid evaporates. Add stock and return to boil. Simmer until reduced by half.
  • Serve with veal rolls and garnish with fresh sage if desired.

Nutrition Facts : Calories 646, Fat 31.7, SaturatedFat 15.9, Cholesterol 246.1, Sodium 453.5, Carbohydrate 11.9, Fiber 0.8, Sugar 3.8, Protein 70

VEAL ROLLS WITH PROSCIUTTO AND CHEESE



Veal Rolls with Prosciutto and Cheese image

Number Of Ingredients 6

1 pound veal cutlets, pounded thin, cut into 8 pieces
salt and freshly ground black pepper
4 slices (thin) imported Italian prosciutto, cut in half crosswise
4 ounces fontina or mozzarella cheese, cut into 8 (2-inch) sticks
12 (about) large fresh sage leaves
2 tablespoons extra-virgin olive oil

Steps:

  • 1 Place the veal cutlets on a flat surface. Sprinkle lightly with freshly ground pepper. 2 Lay a piece of prosciutto on each veal cutlet, trimming it to fit as needed. Place a piece of cheese on one end of each. Roll up the cutlets from the short end, tucking in the sides to form neat rolls. 3 Place a barbecue grill or broiler rack about 5 inches from the heat source. Preheat the grill or broiler. Hold two metal skewers side by side about 1 inch apart like the tines of a large meat fork. Alternate the rolls on the skewers with the sage leaves, beginning and ending with the leaves. 4 Brush the rolls with the olive oil. Grill or broil until the meat is lightly browned, about 5 minutes on each side. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Choose high-quality ingredients. The better the quality of your ingredients, the better your veal rolls will taste. Look for fresh, flavorful veal, and high-quality pancetta.
  • Don't overcook the veal. Veal is a delicate meat, so it's important to cook it carefully. Overcooking will make the veal tough and dry.
  • Use a meat thermometer to ensure that the veal is cooked to your desired doneness. The internal temperature of the veal should be 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, and 165 degrees Fahrenheit for well-done.
  • Let the veal rolls rest before slicing. This will help the juices redistribute throughout the meat, resulting in more tender and flavorful veal rolls.
  • Serve the veal rolls with your favorite sides. Some popular options include mashed potatoes, roasted vegetables, or a simple green salad.

Conclusion:

Veal rolls with pancetta are a delicious and elegant dish that is perfect for a special occasion. By following these tips, you can make sure that your veal rolls turn out perfectly every time. So next time you're looking for a special meal to impress your friends and family, give veal rolls with pancetta a try. You won't be disappointed!

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