Roman Scallopine

Veal rolled with salami and parmesan cheese in a rich tomato sauce.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 6  boneless veal steaks (150g each)
• 12  slices  salami
• 60  g dry parmesan cheese
• 60  g butter
• 1  tablespoon flour
• 1  medium onion (sliced)
• 2  garlic cloves (crushed)
• 1⁄2 cup dry white wine
• 3⁄4 cup water
• 1 (140 g) can tomato paste
• 1  pinch  salt and pepper (to taste)
• 1⁄2 cup sour cream

Directions

1. Cut each veal steak in half and flatten with a mallet.
2. Top each piece with a slice of salami and a teaspoon of parmesan cheese.
3. Fold filled steaks over and secure with a toothpick.
4. Melt butter in a large frypan.
5. Fry veal on each side over high heat until browned. Lift out and set aside.
6. Fry onions and garlic until soft.
7. Blend in flour.
8. Stir in wine, water and tomato paste. Stir until sauce boils.
9. Season with salt and pepper.
10. Return veal to pan, cover and simmer ~20 mins until tender.
11. Carefully stir in the sour cream.