Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Stuffed Veal Scaloppine Rolls With Marsala Wine Sauce Recipe
    Lost? Site Map

    Stuffed Veal Scaloppine Rolls With Marsala Wine Sauce

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Wildflour's Note:

    A pure delicacy of veal scallopine stuffed with prosciutto and mozzarella in a delicate Marsala wine sauce! Easy to make with make-ahead directions! Fantastic for company! :)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Pound each veal cutlet between sheets of waxed paper or plastic wrap to 1/8-1/4" thickness. (Very thin.).
    2. 2
      Place prosciutto slices on top of each cutlet.
    3. 3
      Top each with mozzarella cheese.
    4. 4
      Roll up each cutlet and secure with wooden toothpicks.
    5. 5
      *These can be refrigerated up to 8 hours if you want to do this ahead of time for company.
    6. 6
      In large skillet. melt butter over med-high heat.
    7. 7
      Add veal rolls and cook, turning frequently to brown on all sides.
    8. 8
      Reduce heat to low.
    9. 9
      Cover skillet and cook 10 minutes or til veal is fork tender.
    10. 10
      Remove from heat.
    11. 11
      Transfer rolls to a serving platter, removing toothpicks.
    12. 12
      Cover with foil and place in warm oven to keep hot.
    13. 13
      In small bowl, mix flour, pepper and water to make a smooth paste.
    14. 14
      Add flour mixture to drippings in skillet.
    15. 15
      Bring mixture to boiling over high heat, stirring constantly; reduce heat to low and simmer 3 minutes continually stirring.
    16. 16
      Add wine and simmer 1 minute longer.
    17. 17
      Remove veal rolls from oven, uncover, and pour sauce over veal rolls.
    18. 18
      Sprinkle with chopped parsley.
    19. 19
      Serve veal rolls with poppy seed noodles if desired.
    20. 20
      Poppy Seed Noodles:.
    21. 21
      Cook an 8 oz. pkg. of egg noodles til done, drain.
    22. 22
      Toss noodles with 1/4 cup melted butter and 1 Tbl. poppy seeds.
    23. 23
      Veal and noodles make 4 servings.

    Ratings & Reviews:

    • on December 22, 2008


      Open the pearly gates, I'm in heaven here!!! This is top shelf WIldflour! I used a Dry Marsala and it was beyond what I expected! My guests were wowed with this one as was my DH and I. It will be made again and I may even try it with lamb or chicken. Thanks for sharing with us!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Stuffed Veal Scaloppine Rolls With Marsala Wine Sauce

    Serving Size: 1 (239 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 406.6
    Calories from Fat 220
    Total Fat 24.4 g
    Saturated Fat 14.8 g
    Cholesterol 76.1 mg
    Sodium 451.8 mg
    Total Carbohydrate 6.8 g
    Dietary Fiber 0.0 g
    Sugars 1.7 g
    Protein 13.2 g

    The following items or measurements are not included:

    veal scallopini


    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites