- 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
Directions
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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.