Servings:
6 servings
Ingredients
- 1 pound veal top round, sliced into 16 portions (1-ounce each), pounded thin
- 1/4 pound prosciutto, sliced thin and cut into thirds
- 1/2 cup toasted pine nuts
- 1 cup seasoned toasted bread crumbs
- 1/4 cup extra virgin olive oil
Preparation
Baking Directions:
Lay veal out on clean surface and place a portion of prosciutto on top of each piece of veal.
Add 1 tablespoon of the breadcrumb-pine nut mixture.
Add mozzarella, roll and secure with skewer.
Place 3 rollatina on each skewer.
Brush with olive oil, season with salt and pepper.
Grill 2 to 3 minutes on each side over medium heat.
Serve immediately.
