Veal Roulades with Pancetta and Smoked Mozzarella

I know when I get the ‘thumbs up’ sign from my family, this is one dish to serve again! To save time, you can buy the veal already flattened from your butcher or grocery store. This recipe is adapted from chef Armando Ricordo of Buon Ricordo. Chief among veal’s benefits is that it is easy to digest and cooks rapidly.

Serves 4
400g veal backstrap
12 thin slices pancetta, prosciutto or bacon
salt and pepper
2 tablespoons chopped rosemary
8 thin slices smoked provola or smoked mozzarella
2 eggs
olive oil for frying
1 1/2 cups white wine
1 tablespoon butter

Preheat oven to 200c (400f). Slice the veal into four pieces and flatten with a meat tenderizer or marble rolling pin. Beat the eggs until fluffy and season with a little salt and pepper. Add the chopped rosemary and mix well. Smear the egg mixture over the top of each veal slice, then top with three slices of pancetta and two slices of smoked cheese. Roll and tie with string to secure. Heat the olive oil in a heavy, oven proof pan and quickly brown the meat for a minute or two. Transfer pan to oven and cook the veal for 10 minutes, remove and let rest for 3 minutes.

For the sauce, deglaze the veal pan on top of the stove with wine and butter, reducing the liquid until you have a dense sauce. Season with salt and pepper to taste. Slice the veal into medallions and divide between plates. Pour the sauce over the meat and serve with croquettes.

The Culinary Chase’s Note: If you don’t own an oven proof pan, cover the handle of the pan with tin foil and that should protect the handle.