Veal Spiedini Recipe

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Veal Spiedini

Doesn't this sound amazing? Thin slices of veal rolled around a filling of prosciutto, pine nuts and mozzarella, simmered in Italian sauce and served with garlic cheese bread. Best of all, it's ready in under an hour.

  • 1/2 cup Italian-seasoned dry bread crumbs
  • 1/4 cup toasted pine nuts
  • 6 slices prosciutto, cut into thirds
  • 1 1/4 lb. veal scalloppine, cut into 18 pieces and pounded thin
  • 1/4 lb. mozzarella cheese, cut into matchstick-thin strips
  • 1/4 cup olive oil
  • 3 cups Prego® Traditional Italian Sauce OR Prego® Heart Smart Traditional Italian Sauce
  • 1 pkg. (10 ounces) Pepperidge Farm® Mozzarella Garlic Bread
  • Grated Parmesan cheese (optional)
  • Heat the oven to 400 degrees F. Stir the bread crumbs and pine nuts in a small bowl.
  • Divide the prosciutto among the veal pieces. Top each with 1 tablespoon bread crumb mixture. Divide the cheese among the veal pieces. Roll up the veal pieces around the filling. Thread 3 veal rolls onto each of 6 (6-inch) skewers.
  • Heat the oil in a 12-inch skillet over medium heat. Add the skewers and cook for 3 minutes on each side. Pour the sauce over the skewers. Reduce the heat to low. Cook for 15 minutes or until the veal is cooked through.
  • Meanwhile, bake the bread according to the package directions.
  • Cut the bread into 2-inch diagonal slices. Serve the bread with the veal and sauce. Sprinkle with the Parmesan cheese, if desired.
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