Stuffed Veal Rolls With Iced Apple Wine Sauce

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 (8 ounce) veal scallopini
• 8 slices pancetta
• 10 ounces swiss cheese (thinly sliced, can use any mild cheese brie, havarti, feta, mozzarella)
• 4 leaves fresh sage, snipped
• sea salt
• fresh ground pepper
• 1 tablespoon canola oil
• 1 shallot, finely chopped
• 1/2 cup iced apple wine or 1/2 cup chardonnay wine
• 2 1/2 ounces dried cranberries
• 2 cups chicken stock
• fresh sage leaf (optional)

Recipe

• 1 pound scallopini thin between 2 sheets of wax paper.
• 2 top each with 2 slices of pancetta and cover with cheese.
• 3 sprinkle with sage, salt and pepper to taste.
• 4 roll each scallopini tightly, jelly roll style and secure with a tooth pick.
• 5 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.
• 6 meanwhile, in a small skillet, heat remaining oil over medium heat and cook shallot for about 2 minutes or until softened.
• 7 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.
• 8 serve with veal rolls and garnish with fresh sage if desired.