Veal Rolls - {Involtini Di Vitello}

Recipe Ingredients

1 cup	237ml	Bechamel Sauce - {Besciamella} - see recipe
1 cup	237ml	Grated Gruyere
1/2 cup	118ml	Grated Parmesan
1 cup	198g / 7oz	Egg - separated (large)
2 tablespoons	30ml	Bread crumbs - plus
1/2 cup	73g / 2.6oz	Bread crumbs
4		Veal cutlets - pounded thin by
		Your butcher
3 tablespoons	45ml	Butter - divided
6 tablespoons	90ml	Extra-virgin olive oil - divided
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Red wine
		Chopped parsley leaves

Recipe Instructions

In a small saucepan, bring the bescimella to a gentle boil. Add the 2 cheeses and stir with a wooden spoon until the cheese is melted and the mixture homogenous. Add the egg yolk, reserving the white, 2 tablespoons bread crumbs and mix to combine, being sure not to let the egg settle on the bottom of the pan and cook. Season, to taste, with pepper and remove from the heat.

Lay the veal cutlets flat on a clean work surface, so that 1 of the short sides is facing you, i.e. the veal cutlets should stretch the long way away from you. Season both sides with salt and pepper.

Divide the besciamella mixture equally among the veal cutlets, spreading it across the center of the meat so that you leave a border of meat on all sides. Starting with side closest to you, carefully roll the veal slices into small rolls, much as you would roll a burrito, being careful not to let the bescimella slide out the sides. Secure with toothpicks.

Place the egg white and the 1/2 cup bread crumbs in separate shallow bowls. Dredge the veal rolls first through the egg white and then the bread crumbs. Shake off any excess bread crumbs.

Place a 12-inch saucepan over a medium-high flame and add 1 tablespoon of the butter and 5 tablespoons of the olive oil. Heat the oil until hot but not smoking. Add the veal rolls and cook until golden brown on all sides, turning carefully with kitchen tongs, about 10 minutes total. Remove veal rolls to a serving platter and keep warm. Add 1/2 cup red wine the remaining 2 tablespoons butter to the pan. Cook until the sauce thickens. Add chopped parsley and remaining 1 tablespoon olive oil. Drizzle the sauce over the veal rolls and serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2G03) - from the TV FOOD NETWORK

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