Veal Rolls with Swiss Chard

Ingredients:

• 4 veal cutlets, pounded thin
• 4-6 large Swiss chard leaves, blanched
• 4 slices prosciutto
• 4 slices fontina cheese
• 1/4 cup all-purpose flour
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• Salt and pepper

Instructions:

1. Lay out the veal cutlets and season with salt and pepper. Place a slice of prosciutto and a slice of fontina cheese on top of each cutlet.
2. Place a blanched Swiss chard leaf on top of the cheese and tuck in the sides of the veal to form a roll.
3. Secure each roll with a toothpick or tie with kitchen twine.
4. Place the flour in a shallow dish and coat each roll in flour.
5. Heat the olive oil in a large skillet over medium-high heat. Add the veal rolls and cook until browned on all sides, about 4 minutes per side.
6. Remove the veal rolls from the skillet and set aside.
7. Add the white wine to the skillet and scrape any browned bits from the bottom of the pan with a spatula.
8. Add the chicken broth to the skillet and bring to a simmer.
9. Return the veal rolls to the skillet, cover, reduce heat to low, and simmer until the internal temperature of the veal reaches 145°F, about 8-10 minutes.
10. Remove the veal rolls from the skillet and place on a serving platter.
11. Add the butter to the skillet and whisk until melted and combined with the sauce.
12. Pour the sauce over the veal rolls and serve immediately.

Verdict:

Veal rolls with Swiss chard is a delicious and elegant dish that is perfect for a special occasion. The combination of the tender veal, salty prosciutto, and melty fontina cheese is complemented perfectly by the slightly bitter Swiss chard. The sauce, made with white wine and chicken broth, adds richness and depth of flavor to the dish. Serve with a side of roasted potatoes or a simple arugula salad for a complete meal.

Serving suggestions:

• Roasted potatoes
• Arugula salad