The Love Chef


Veal Recipes


            1 pound veal cutlets
            4 ounces shredded mozzarella
             cup grated Parmesan
            8-10 anchovy fillets
            Salt to taste
            Freshly ground black pepper to taste
             cup Colavita Extra Virgin Olive Oil
             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.

Per Serving:
Calories 608 Protein 41.1 grams Carbohydrate 3 grams
Fiber .31 grams Fat 45 grams Net Carbs 2.7 grams

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Page last updated: Tuesday, December 07, 2004 10:56 AM ET