INGREDIENTS
(Serves 4)
8 thinly cut veal cutlets (about 1 pound)
8 thin slices cooked ham
1/2 cup soft breadcrumbs, soaked in milk and squeezed dry
3 tablespoons golden raisins
1/4 cup pignoli or blanched sliced almonds
1/4 cup grated Parmesan cheese
2 tablespoons chopped parsley
Salt and pepper
1 tablespoon olive oil
2 tablespoons butter
3/4 cup dry white wine
Parsley sprigs for garnish
DIRECTIONS
Place each cutlet between two pieces of waxed paper, and pound to flatten the cutlets. Cover each cutlet with a slice of ham.
Mix together the breadcrumbs, raisins, nuts, cheese and parsley. Divide the mixture between the cutlets, roll up and secure each with a toothpick.
Heat the oil and butter in a skillet. Add the veal rolls and sauté until lightly browned. Pour in the wine. Cover and cook very gently, turning once, for 20 to 25 minutes, or until tender.
Place the rolls on a warmed serving platter, and keep hot. Bring the pan juices to a boil, stirring, and cook until well-reduced. Spoon over the meat. Garnish with parsley. Serve immediately.
This recipe, authored by Oblate Sister of the Sacred Heart of Jesus Sister Valentina Fatibene, can be found in the Pilgrims of Hope: Reflections and Special Recipes from the Oblate Sisters of the Sacred Heart of Jesus cookbook. Call 330-759-9329 to order your copy.
A reflection by Sister Valentina Fatibene, OSHJ
Sit, pray and eat together … Give your family hope and a future together. When I look back on my love for cooking, I think about Jesus and my love for Him. Imagine cooking for the Holy Family, and they are seated at your table. Cook with love; give them your heart, and you, too, will find a love for cooking.
