Stuffed Veal Rolls With Iced Apple Wine Sauce

"French Cranberry and Cheese Stuffed Milk-Fed Veal Rolls With Iced Apple Wine Sauce. This is a very nice French dish. I’ve made this for special occasions several times because it is quite easy and really not a lot of time to make. Good flavors and nice presentation."
 
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Ready In:
40mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Pound Scallopini thin between 2 sheets of wax paper.
  • Top each with 2 slices of pancetta and cover with cheese.
  • Sprinkle with sage, salt and pepper to taste.
  • Roll each scallopini tightly, jelly roll style and secure with a tooth pick.
  • In an oven proof skillet, heat half of the oil over high heat and brown rolls well on all sides. Sprinkle with salt and pepper and place skillet in 350 degree F over (180 degree C) for about 10 minutes or until a hint of pink remains.
  • Meanwhile, in a small skillet, heat remaining oil over medium heat and cook shallot for about 2 minutes or until softened.
  • Add wine and cranberries and bring to boil and reduce until almost all of the liquid evaporates. Add stock and return to boil. Simmer until reduced by half.
  • Serve with veal rolls and garnish with fresh sage if desired.

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