Skip to Content
A message to our customers on COVID-19 Read More
Makes
Serves: 8
Level
very easy
Prep Time
15
Total Time
45

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.
Share This

Characteristics

Dinner Italian Potluck

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of recipe):
Calories:
310
Fat:
17 g
Saturated Fat:
6 g
Carbs:
12 g
Sugar:
5 g
Protein:
26 g
Cholesterol:
85 mg
Fiber:
3 g
Sodium:
520 mg