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Stuffed Veal Rolls

These stuffed veal rolls are full of goodies that make your mouth water.

Ingredients

  • cooking spray
  • 1 tbsp olive oil
  • 1 small red onion diced
  • 1 garlic clove chopped
  • 2.5 tsp kosher salt
  • 1/4 tsp dried oregano
  • 1/2 cup dry bread crumbs
  • 1 large egg beaten
  • 3 cups marinara sauce
  • 1 lemon juiced
  • 2 tsp sweet or hot smoked paprika
  • 12 ¼ inch thick slices veal scaloppini about 2 pounds
  • 1/4 tsp black pepper freshly ground

Instructions

  • Preheat the oven to 350°F. Spray a 9 x 13-inch baking pan with cooking spray.
  • Heat the olive oil in a medium sauté pan over medium-high heat. Add the onion and sauté until translucent, about 6 minutes. Add the garlic, 1½ teaspoons of the salt, and the oregano; sauté 2 minutes more. Remove from the heat and transfer to a medium bowl. When slightly cooled, add the bread crumbs and egg; stir well.
  • To make the smoky tomato sauce, in a medium bowl, whisk together the marinara, lemon juice, and paprika. Spread half the sauce on the bottom of the pan.
  • Season the veal with the remaining 1 teaspoon salt and the pepper. Place a heaping tablespoon of the stuffing on the end of each slice of veal and roll. You may need to secure the rolls with toothpicks. Place the veal rolls seam side down in the pan.
  • Pour the remaining sauce over the rolls, cover with foil, and bake until veal is tender and cooked through, about 30 minutes. Both the veal and the stuffing should be at 165°F on a instant-read meat thermometer.