Ingredients

4 servings

　　6 garlic cloves, 4 crushed, 2 chopped

　　Extra-virgin olive oil (EVOO), for liberal drizzling

　　2 hard-boiled eggs, chopped (see page 90)

　　1/2 cup fresh flat-leaf parsley, chopped

　　Salt and freshly ground black pepper

　　8 pieces (1 1/2 to 1 1/3 pounds) veal shoulder scallopini

　　8 slices prosciutto di Parma

　　1/3 pound Italian fontina, sliced

　　Toothpicks

　　3 tablespoons butter

　　1 tablespoon tomato paste

　　2 tablespoons fresh thyme, chopped

　　1/2 medium yellow onion, chopped

　　3/4 cup chicken stock or broth

　　1 heaping tablespoon Dijon mustard

　　3 tablespoons white wine vinegar

　　1 sack mixed greens (about 6 cups)

　　

Step 1

In a small saucepot combine the 4 crushed cloves of garlic with enough EVOO to cover them halfway, about 1/2 cup. Place the pot over the lowest possible heat setting of your cooktop. Gently cook the garlic for 10 minutes, frequently turning it in the oil to ensure even browning. Once the garlic is golden brown all over, turn the heat off and allow it to cool in the EVOO.

　　

Step 2

While the garlic is roasting, prepare the stuffed veal rolls. Combine the chopped hard-boiled eggs, the chopped parsley, and 2 crushed cloves of garlic in a bowl and season with a little salt and pepper. Taste and adjust the seasoning. This is your last chance to make sure the filling is up to par. Reserve the filling.

　　

Step 3

Lay the 8 pieces of scallopini out on the cutting board without overlapping any of the pieces. Season them with a little salt and pepper. Lay 1 slice of prosciutto on top of each scallopini. If necessary, fold the prosciutto so that it fits the veal without overhang. Add a thin slice of fontina cheese on top of the prosciutto. Place about 1 tablespoon of the egg-parsley mixture on the lower half of each scallopini. Starting at the point closest to you, roll each portion away from you into a cigar shape. Secure each veal roll with one or two toothpicks.

　　

Step 4

Heat a large skillet on high heat with 2 tablespoons of the EVOO and 2 tablespoons of the butter. Once the pan is hot and the butter is no longer foaming, add the 8 veal rolls. Brown on all sides, 3 to 4 minutes. Move the veal rolls over a little, clearing a spot in the skillet to add the remaining chopped garlic, the tomato paste, thyme, and onion. Continue to cook for 1 minute. Add the chicken stock and continue to cook for 3 to 4 minutes.

　　

Step 5

While the stuffed veal rolls are cooking, finish preparing the panroasted garlic dressing. In a blender combine the Dijon mustard and the white wine vinegar. Fish the golden brown garlic cloves from the oil and add to the blender. Blend on high for about 30 seconds. While the motor is still running, in a very slow and steady stream, add 3 to 4 tablespoons of the garlic cooking oil. Save the leftover garlic oil in the refrigerator. It will coagulate, but it will melt back down after a few minutes at room temp. The garlic oil is great for anything from marinades to sautéing greens.

　　

Step 6

Dress the mixed greens with the roasted garlic dressing. To finish the stuffed veal rolls, turn the heat off and remove the veal rolls from the skillet to a platter. Finish the sauce with 1 tablespoon of butter, swirling it into the sauce until it is completely melted. Remove the toothpicks from the veal and pour the sauce over the veal. Serve with the salad.

　　Rachael Ray's 30-Minute Get Real Meals