Veal Involtini

Ingredients 

8 asparagus spears-blanched 

4 pieces of Veal Scallopini 

4 slices of proscuitto 

4 sliuces of provolone cheese 

 flour 

salt and pepper 

3 tablespoons of butter 

1/2 cup of olive oil 

1/4 cup of Marsala Wine 

1/2 cup of Beef Broth 

fresh chopped parsley 

kitchen string 

  

Directions

Place a piece of proscuitto, cheese and  2 pieces of asparagus on Veal with ends sticking out.

Roll up and tie with kitchen string.

Dredge in flour and season with salt and pepper

Heat 2 tablespoons of the butter and olive oil and saute the rolls until brown

Remove and keep on a warm plate

Add the Marsala wine and the beef broth to the pan and bring to a boil scraping the bits on the bottom for 3-4 minutes.  Season with more salt and pepper then add Veal back to the pan. 

Turn off stove and add the remaining butter and sprinkle with parsley.