Serve with a green salad and crusty bread.

　　

Ingredients

4 servings

　　1/2 cup pine nuts, toasted

　　12 large green olives, pitted, coarsely chopped

　　1/4 cup golden raisins (a generous handful)

　　1/2 cup fresh flat-leaf parsley (a couple of generous handfuls), chopped

　　Grated zest of 1 lemon

　　2 tablespoons grated Parmigiano-Reggiano (a rounded palmful)

　　1/2 cup shredded mozzarella cheese

　　Salt and freshly ground black pepper

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

　　8 slices prosciutto di Parma

　　Toothpicks

　　2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)

　　1 tablespoon unsalted butter

　　2 garlic cloves, chopped

　　1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)

　　1 rounded tablespoon tomato paste

　　1/2 small yellow onion, chopped

　　1 heaping tablespoon Dijon mustard

　　3/4 cup chicken stock or broth (eyeball it)

　　

Step 1

To make the filling, in a medium bowl, combine the pine nuts, olives, raisins, parsley, lemon zest, Parmigiano, and mozzarella. 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.

　　

Step 2

Lay the 8 pieces of scallopini out on the cutting board without overlapping any of the pieces. Season the meat 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 pieces without an overhang. Place about 1 heaping tablespoon of the filling on the lower half of each slice. Starting at the point closest to you, roll each portion away from you into a cigar shape. Secure each veal roll with a toothpick.

　　

Step 3

Heat a large nonstick skillet over medium-high heat. Add the EVOO and the butter. Once the butter is no longer foaming, add the 8 veal rolls. Brown on all sides, 2 to 3 minutes. Move the veal rolls over a little, clearing a spot in the skillet to add the garlic, thyme, tomato paste, and onions. Season with salt and pepper and cook for 1 minute. Add the mustard and chicken stock and continue to cook for 4 minutes. Serve the rolls with the sauce poured over them.

　　Rachael Ray 365: No Repeats