Recipe for cooking veal rolls, roman style

Recipes from Italy :: Italian Main Dish Meats

1 1/2 lb. (one and a half lbs. ) boneless veal round steak, 1/2 in. thick
1/4 tsp. dried sage leaves, crushed
1/4 tsp. pepper
6 thin slices prosciutto or fully cooked smoked or boiled ham
2 Tbsp. butter or butter-replacement
1 Tbsp. olive or canola (or other vegetable) oil
2 Tbsp. flour
1/2 c. Marsala or other dry white wine
3/4 c. water
1/4 tsp. salt (optional)

Trim excess fat from veal; pound veal until 1/8 in. thick. Sprinkle and distribute one side of veal with sage and pepper; cut into 6 pieces, 4 or 5 in. square or rectangular. Place ham slice on seasoned side of each piece veal. Roll up; secure with wooden picks.

Heat butter and oil in 10-in. skillet until hot. Cook veal rolls over high heat until brown, 5-10 mins. Remove from heat. Place rolls in single layer in ungreased 10 x 6-in. baking dish.

Stir flour into drippings in skillet; stir in wine, water and salt, if desired. Heat to boiling; pour over rolls. Cover and bake at 325 degrees fahrenheit until tender, 35 mins. Garnish with parsley if desired.

Yields 6 servings.