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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pound Scallopini thin between 2 sheets of wax paper. | 2. Top each with 2 slices of pancetta and cover with cheese. | 3. Sprinkle with sage, salt and pepper to taste. | 4. Roll each scallopini tightly, jelly roll style and secure with a tooth pick. | 5. In an oven proof skillet, heat half of the oil over high heat and brown rolls well on all sides. Sprinkle with salt and pepper and place skillet in 350 degree F over (180 degree C) for about 10 minutes or until a hint of pink remains. | 6. Meanwhile, in a small skillet, heat remaining oil over medium heat and cook shallot for about 2 minutes or until softened. | 7. Add wine and cranberries and bring to boil and reduce until almost all of the liquid evaporates. Add stock and return to boil. Simmer until reduced by half. | 8. Serve with veal rolls and garnish with fresh sage if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal scallopini	4			1613.8703	0.0	359.0408	9.0667
pancetta	8	slices		1613.8703	0.0	359.0408	9.0667
swiss cheese	10	ounces	sliced	1114.155	4.0824	76.4316	87.8566
sage	4	leaves	snipped	-	-	-	-
sea salt				1613.8703	0.0	359.0408	9.0667
pepper			ground	-	-	-	-
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
shallot	1		chopped	115.2	26.88	4.0	0.16
wine	1/2	cup	iced	22.705	0.3226	0.0478	0.0
cranberry	2 1/2	1/2	dried	126.5	32.9175	1.265	0.3575
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
sage leaf				1613.8703	0.0	359.0408	9.0667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.