Making Italian Veal Rollatini
Italian Veal Rollatini / or the poor man's veal: Pork Rollatini
Ingredients: Veal or Pork Rollatini
- 2 lbs. Veal (Thin Sliced), Or Pork medallions
- 1/4 lbs. Prosciutto, Thinly Sliced
- 1 Cup parmagiano-reggiano cheese, Grated
- 1 Cup Parsley, Chopped
- 1/2 Cup Basil, Tinley Sliced
- 1 Cup Mushrooms, Mixed Variety & Chopped
- 1 Cup Flour, For Dredging
- 1 Cup White Dry Wine, For Sauce
- 1 Cup Chicken Stock, For Sauce
- 1 Cup Diced Tomatoes, With Juices Sauce
- 1 Cup mozzarella cheese, Chopped
- 2 Tbsp. Garlic, Chopped or Powder
- 1/4 Cup Olive Oil, For Pan
- 2 Tbsp.. Salt and Pepper, Each
Have a glass of wine and come have some fun cooking this great dish: Veal Rollatini
For those people who cherish great food but are a little nervous being in the kitchen, relax, have a glass of wine with me, keep the bottle nearby and lets have some fun cooking together. Today, we're going to make a classic Italian dish called Veal Rollatini. This great dish can be served over pasta, risotto or even white rice because it has so much flavor. It’s one of my favorite Italian dishes and it always impresses everyone in the room. Now, veal can be relatively expensive and some people, including restaurants, yes restaurants too, use pork and call it "Veal Rollatini." I know, I know, it’s unethical and I wouldn’t mention it here but it’s true. Restaurants should never sell you one thing and give you another but this happens to you and it happens more than people know. Especially with fish dishes.
But the truth of the matter is pork is cheap and cost efficient and it taste great, too. So if your budget doesn’t call for some veal, head down to the butcher or grocery store and pick up some pork medallions. Just as with veal, you’ll need to beat your meat. I mean, pound your meat with a meat tenderizer or mallet, or baseball bat to make it thin.
Place the meat, pork or veal on a cutting board and place some plastic food wrap over it and tenderize it. Whack, whack, whack…take that, whack, whack, whack…take that you nasty dirty medallions. You want to do this to thin the meat out but don’t overdo it that it falls apart. If you feel you’re taking out your aggression on the meat and cannot stop beating it, you may want to have a drink or two, or maybe start seeing a shrink. Especially if you're yelling, "I don't care what your mother and father want, I really don't care what my in-laws think of my cooking."
You know you'll show them who's boss in the kitchen now. So continue beating and tenderizing that meat.
Tenderized Pork Medallion
Once the meat is pounded thin, place the prosciutto on top, cover with plastic and pound the prosciutto into it.
So you've gotten your aggression out and the two meats (Veal or Pork) and Prosciutto are pounded together, uncover and start layering the other ingredients on top and roll each of the Rollatini as follows. See Photo
Single Slice of Veal, Prosciutto that has been pounded together with parsley, basil, mozzarella and grated parmagiano-reggiano topping
Now ROLL the Rollatini, DREDGE IN FLOUR and PAN-FRY in olive oil till browned on all sides
You are now on your way to a great tasting meal. Once the Rollatini is pounded out, topped with the parsley, basil and cheese mixtures, its time to roll them and fry them. It's easy! Roll those bad boys up tight. (Don't worry about them unrolling during cooking), they will tighten up as they heat up in the hot pan you're going to preheat with olive oil in it. So get the pan on the stove, drizzle a few spoons of olive oil in and heat it up a bit over medium heat. (Don't burn the olive oil) keep your eyes on it and always add more as needed. Don't be shy. Once the olive oil is getting hot, ROLL the Rollatini and dredge or roll them in the flour to coat. I add a little salt and pepper to the flour. About a teaspoon of each. See Photo.
Rolled and Floured Rollatini Ready to Fry
Once Rollatini is lightly pan-fried on all sides, add the mushrooms, white wine, chicken broth (or beef broth) and chopped tomatoes w juices
Now you're on a Rollatini...I mean roll in making this great dish. Now just cover and simmer on the stove top on low heat for 20 minutes
At this point, you are about done. The Veal or Pork Rollatini (Depending on your budget) have been pounded out with the prosciutto pounded into each piece. It was then topped with the parsley, basil, mozzarella and grated parmagiano-reggiano cheeses and rolled, floured (dredged or dusted with flour).
Then Pan-Fried on medium heat in olive oil to lightly browed on all sides, Then: mushrooms added, white dry wine added, chicken stock added (or you can substitute beef stock), and finished off with diced tomatoes (or just store-bought tomato sauce) and started to simmer on low heat for 20 minutes.
In 20 minutes, you are ready to eat, impress your guests and have a great meal fit for royalty. You can serve this dish with pasta, risotto or plain-white-rice because it has so much flavor. And, after the guests leave and you're sitting down on the sofa with your glass of wine, you are royalty. You are the king. It's your kitchen! You did it! You impressed your in-laws, guests and even the neighbors who eventually got the leftovers. Great job chef, have a glass or two and relax. Nice work, you did it!!!!!! -The Drunken Chef