Chef Enrico Botto's Veal Rolitini

Tender veal medallions pounded thin, seasoned and topped with spinach, roasted peppers and fresh mozzarella, rolled and slow braised in a brandy peppercorn cream sauce. Served with roasted potatoes and asparagus.

Ingredients

3 slices of veal medallions, 2 ounces roasted peppers, 1/4 cup spinach, 3 ounces fresh mozzarella, 1 cup of brandy, 1/2 teaspoon cracked black pepper, 1/2 cup of heavy cream 

Instructions

Pre-heat oven to 350

Pound the veal thin and shingle together, salt and pepper meat, top with roasted peppers, spinach and fresh mozzarella. Roll all ingredients in the veal.

In an oven-safe pan, saute rolled veal in olive oil and brown on all sides evenly.

Once browned bake (in oven-safe pan) for 10 minutes.  

Remove from oven and add black peppercorns, barndy and heavy cream.

Let sauce simmer (be careful may flame).

Remove veal roll from pan and slice in 1 inch slices.

Place on plate and top with pan sauce.