8 slices of veal cutlets (thinly sliced and large enough to roll)( pound cutlets if needed)
1 lb. mushrooms (sliced)
1/2 lb. fresh mozzarella cheese (thinly sliced) need 8 slices
1/2 lb. prosciutto (thinly sliced) need 8 slices
4 tbs. butter
1 cup white wine
1/2 cup chicken stock
salt and pepper
Preheat oven to 400 degrees.
1. Take a veal cutlet slice. Add a slice of mozzarella and prosciutto on top and roll. Fasten with a toothpick.
2. In a skillet add 3 tbs. of olive oil. Dredge veal in flour. Shake off excess flour. Saute veal in skillet. Sprinkle a pinch of salt and pepper on veal. Brown each side.. (About 6 -8 minutes) Remove veal and put to the side.
3. In the same pan, add butter and mushrooms. Saute until mushrooms are soft. Add white wine and stir. When wine is reduced by half, add chicken stock. Add a pinch of salt and pepper. Cook for additional 2 minutes.
4. In a baking pan, add veal and pour mushroom mixture on top. Put baking pan in oven for 12-15 minutes. Frequently, open oven and spoon the mushrooms and juices over the veal.
Serve hot. Serves 4.