- Prep Time
- 15 mins
- Total Time
- 45 mins
- Serves
- 8
Ingredients
- 2 tbsp
- olive oil
- 30 mL
- 8
- veal scaloppini (3.5 oz/100 g each)
- 8
- thin slices prosciutto
- 2 cups
- baby spinach
- 500 mL
- 2 tbsp
- chopped thyme, divided
- 30 mL
- 1/2 cup
- freshly grated Parmesan cheese
- 125 mL
- 1/4 tsp
- salt
- 1 mL
- 2 cloves
- garlic, sliced
- 3 tbsp
- tomato paste
- 45 mL
- 1 can
- crushed tomatoes
- 796 mL
Method
Step 1
Lay veal scaloppini on cutting board and top each evenly with 1/2 tsp (2 mL) thyme, a slice of prosciutto, 1 tbsp (15 mL) Parmesan cheese and 1/4 cup (60 mL) spinach. Roll, folding in slides, like a burrito or spring roll and secure with toothpicks and season with salt.
Step 2
Heat oil in large skillet set over medium heat. Cook veal for 5 min. or until brown all over. Transfer to plate. Add garlic slices and remaining thyme and cook for 2 to 3 min. Add tomato paste and 1 cook for 1 min. then stir in tomatoes and bring to a boil. Reduce heat to medium-low, return veal to skillet and simmer for 20 to 25 min. or until tender.
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