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Add a photoServings: 4
Ingredients
- 4 slices bacon, diced
- 1 c. onion, chopped
- 1 c. carrots, diced
- 1/4 c. parsley, minced
- 4 cloves garlic, chopped
- 1/4 c. butter
- 1/4 c. scotch
- 1/2 teaspoon rosemary
- 1/4 teaspoon salt, optional
- 2 lbs. veal scaloppine, sliced, pounded thin, 8 (4 ounce.) pcs
- Flour, as needed
Directions
- In a saute/fry pan, cook bacon, onion, carrots, parsley, and garlic in 2 Tbsp. of butter over low heat for 5 min. Add in scotch, remaining butter and rosemary and cook till liquid has evaporated. Remove from heat.
- Season with salt if you like. Spread 1 Tbsp. of filling over each piece of veal. Roll veal and secure with toothpicks. Dredge veal rolls lightly in flour.
- In a large skillet, brown the veal rolls on all sides in butter. Reduce heat to medium and cook 5-7 min or possibly till done, turning frequently. Serve with savory scotch butter.
- Prepare as follows: Heat 1/2 c. of butter; add in 2 Tbsp. of scotch and 2 anchovy filets. Mash and blend together. Brush over rolls and serve. Serves: 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 4 servings | |
| Calories 301 | |
| Calories from Fat 220 | 73% |
| Total Fat 24.74g | 31% |
| Saturated Fat 11.68g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 492mg | 21% |
| Potassium 239mg | 7% |
| Total Carbs 7.49g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.94g | 2% |
| Protein 4.42g | 7% |
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