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.
Recipe from Prego Italian Sauce
1/2 cup Italian-seasoned dry bread crumbs
1/4 cup toasted pine nuts
6 slices prosciutto, cut into thirds
1 1/4 pounds veal scalloppine, cut into 18 pieces and pounded thin
1/4 pound 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 10 ounce package Pepperidge Farm® Mozzarella Garlic Bread
Grated Parmesan cheese (optional)
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.
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.