ingredients
serves 4
4 Tbs Grated Parmesan cheese
1 tsp Chopped fresh sage
1/2 tsp Dried oregano
Salt and pepper to taste
4 Veal escalopes, pounded thin
4 Tbs Flour
50 g (2 oz) 4 Tbs Butter
2 Garlic cloves, crushed
50 ml (2 fl oz) 1/4 cup Marsala
150 ml (5 fl oz) 5/8 cup Red wine
method
1. Combine the grated cheese, sage, oregano and salt and pepper to taste in a small bowl. Lay out the escalopes on a flat surface and spread a little cheese mixture over each escalope. Roll up Swiss (jelly) roll style and secure with wooden cocktail sticks.
2. Coat the rolls in the flour, shaking off any excess.
3. Melt the butter in a large frying-pan. Add the garlic and fry for 1 minute, stirring constantly. Add the veal rolls and fry until they are golden brown all over. Transfer to a plate and keep hot.
4. Pour the Marsala and wine into the pan and bring to the boil, stirring constantly. Return the rolls to the pan. Reduce the heat to low, cover the pan and simmer for 20 minutes.
5. Using a slotted spoon, transfer the rolls to a warmed serving dish. Strain the pan juices over the rolls and serve at once.
