These scaloppini rolls are very easy to make. It’s the perfect said-done recipe for a quick dinner. Yet, it looks great and it makes a great main course paired with a sauteed side dish like spinach, zucchini or even mashed potatoes. ‘Scaloppini’ in Italian is ‘Scaloppine” (p. scalop-pin-eh) as we pronounce the final “e” of words as “eh”. Same goes for fettuccine, linguine, zucchine and so on.
GROCERY SHOPPING (2 people)
4 scaloppini cut steaks
8 thin slices of ham or prosciutto cotto (less than 0.5 thick)
3 oz of swiss cheese
4 oz of mushrooms
4 tbsp of EVOO
2 tbsp of freshly chopped Italian parsley
1) Wash, dry, clean and slice the mushrooms. Warm 2 tbsp of EVOO in a frying pan over medium heat. Sauté and remove from heat. Add fresh chopped Italian parsley.
2) On a cutting board, place the first scaloppini steak. Beat with the flat side of meat pounder. Place two slices of ham, strips of cheese and mushrooms, leaving 1/4 on the edge of the steak, so that the filling does come out during cooking. Roll and close with a couple of toothpicks. Repeat this step for the 4 scaloppini steaks.
3) In a pan, warm 2 tbsp of EVOO, let it warm up, and then place the 4 meat rolls inside. Let it sear and wait till brown. Sprinkle with a little white wine and let it evaporate. When the meat is brown, remove from heat, remove the sticks, and serve hot with a warm side dish.