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1 pound veal cutlets
4 ounces shredded mozzarella
½ cup grated Parmesan
8-10 anchovy fillets
Salt to taste
Freshly ground black pepper to taste
¼
cup
Colavita Extra Virgin Olive Oil
½ cup white wine
2 cups beef stock
2 tablespoons chopped fresh Italian parsley, divided
2 tablespoons butter
Serves 4
Pound the cutlets between two pieces of plastic wrap with a meat mallet until thin, about 1/8 inch thick. Lay the cutlets out on a work surface and sprinkle some of the mozzarella and Parmesan on each. Put an anchovy on top and season with salt and pepper. Roll the cutlets up, starting at one long end. Secure with toothpicks or kitchen twine.
In a large skillet, heat the Colavita
Extra Virgin Olive Oil
over moderately high heat. Brown the veal rolls on all sides without crowding the skillet. Deglaze the skillet with the wine, scraping up any brown bits. Add the stock and 1 tablespoon of parsley, cover, and reduce the heat to low. Simmer for about 20 minutes or until veal is tender. Transfer the rolls to a warmed platter. Remove the toothpicks or twine and keep warm.
Remove the pan from the heat before whisking in the butter and remaining parsley. Adjust the seasoning with salt and pepper and pour over the veal rolls.
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