Veal Rollatine - cooking recipe

Ingredients

2 lb. veal, thin sliced
all-purpose flour
6 Tbsp. butter
1 large garlic clove, mashed
6 fresh parsley sprigs
pinch of salt and pepper
3 slices Prosciutto, minced
6 Tbsp. Parmesan cheese
2 Tbsp. olive oil
1 medium-sized ripe tomato or 1/4 c. canned tomatoes

Preparation

Cut the veal into 8 slices.
Place them between sheets of wax paper and pound thin.
Sprinkle lightly with flour, shaking off any excess.
Spread the floured slices on a working surface. Brush one side with about 1/3 of the butter.
Chop garlic and parsley together.
Put the salt, pepper, garlic, parsley, Prosciutto, half of the cheese and 2 tablespoons of the butter in a bowl and mix well.
Spread 1 teaspoon of the mixture down the center of each veal slice.
Roll up each piece of veal and pin with a food pick.
Heat olive oil and remaining butter in a skillet.
Add the veal rolls and brown well on all sides.
Add the tomato, cover and cook slowly for about 25 minutes.
Serve in platter and sprinkle with remaining cheese and sauce.
Serves 4.