Okay, I had a feeling about this one. I mean, come on, veal, ham, pork, parmegiano reggiano cheeese, bread, wine - seriously - what's not to like?
Chris sat at the table, took one look and said, "I think this will be a make again." Make again - that's the best rating at our house, because I try so many different recipes, they have to say, "Make again" in order to ever have a chance of seeing it again.
Chris took a bite and said, "Oh, yeah, definitely make again. Like tomorrow." Well, not tomorrow, but soon and Marcella, don't read this, but I may even try these with turkey (shhh).
So now that we got the result out of the way, let's back up for a moment. Originally, I wanted to make the veal roast garlic, rosemary, and white wine, another dish for which I'm subbing. But when I went to the meat counter out Whole Foods, they didn't have any veal shoulder - they'd been ordering it for a week, but none had shown up. They did have the "veal scaloppine" though so I bought a pound's worth remembering I also had this dish to do.
I was a little nervous about not slicing my own scaloppine, following Marcella's directions, but I think these worked great. They still seemed a bit thick to me, so I "pounded" them, using her directions for really pressing and stretching (who knew you weren't supposed to pound? not me.).
I also grabbed my food processor to chop up the bread (actually the hollowed out center of a Portuguese roll because the Italian bakery was out of bread by the time I got there), and then I used it again to finely chop the ham. I did not use it however to "grate" my parmegiano, instead doing that by hand with my box grater. I don't know about you all, but I don't like to use my food processor for "grating" parmegiano. I find whenever I did use it, the cheese never melted properly, attaining a very funny consistency.
Veal rolls with a dollop of stuffing on top
Once the scaloppine were pounded and the stuffing mixed, I spread it on each, and rolled, not too tightly though. The first one I rolled tightly but I found the stuffing squeezed out the sides, so the other three, I did loosely. I pushed toothpicks through two rolls, but the other two were larger, so I got out wood skewers (the kind you barbecue with), and used those to fasten the rolls, then I snipped their ends so they would fit in the pan.
Dredge, brown, and simmer and that's it.
Oh, my sauce was a little thin at the end, so I boiled it down as Marcella suggested (probably could have gone another minute or so - probably did three or so).
It was all delicious and actually not too taxing for a weeknight meal. I started as Chris left to take Sammi to swim practice and dinner was ready about five minutes after he returned. And as Chris said, we'll definitely be making this one again.