Italian Veal Bundles
1 lb. thin veal scallops (pieces about 4 x 4)
salt and pepper
1/4 freshly grated mozzarella cheese
1/4 lb. prosciutto chopped
2 T. parsley
1 T. fresh chopped fresh sage or 1/4 t. dried
2 t. garlic minced
3 T. olive oil
1/2 C. dry Marsala wine
1/2 C. chicken broth
2 T. butter
Gently pound the veal slices to even them out. Season with the salt and pepper. In a bowl, combine, mozzarella, prosciutto, parsley, sage and garlic.
Spread the filling over the center of the veal scallops. Roll up, folding in the sides and secure with toothpicks. You can also tie with string. You can do this ahead to this point.
In a large skillet, heat the oil and roll the scallops in the flour. Shake off excess flour. Brown the bundles on all sides. Add the Marsala and chicken broth. Bring to a boil. Reduce the heat and simmer about 8 minutes or until the scallops are cooked.
Remove the scallops from the pan and keep warm. Reduce the liquid left in the pan to 1/2 C. Add the remaining 2 T. of butter to the pan, off the heat. Swirl the butter in to finish the sauce.
Spoon the finished sauce over the veal.