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Braciuolitini (Veal Rolls)

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Serves | Prep Time | Cook Time


20 (3-ounce) veal scaloppini or thinly pounded veal
1 cup (2 sticks) butter, melted
2 cups Italian-seasoned bread crumbs
10 (1/2–inch) slices salami, cut into rectangles
10 (1/2–inch) slices cooked ham, cut into rectangles
20 slices mozzarella cheese
6 hard-cooked eggs, each cut into 8 wedges
2 cups (8 ounces) grated Romano cheese or Parmesan cheese
2 onions, cut into wedges
10 to 15 bay leaves
Fresh lemon juice to taste

Cut the scaloppini into uniform 3x4-inch slices. Dip in the butter and coat with the bread crumbs. Layer each scaloppini with 1 salami slice, 1 ham slice, 1 mozzarella cheese slice and 1 egg wedge. Reserve the remaining egg wedges for another recipe. Sprinkle with the Romano cheese and roll to enclose the filling. Secure with wooden picks.

Thread the veal rolls, onion wedges and bay leaves alternately onto wooden skewers, arranging 2 to 4 veal rolls per skewer depending on the size of the skewer. Arrange the skewers in a single layer in a baking pan. Bake at 325 to 350 degrees for 20 to 30 minutes or until the scaloppini is cooked through and brown, turning halfway through the baking process. Discard the bay leaves and drizzle with lemon juice. Serve immediately. Serve with hot cooked pasta and red sauce. You may omit the skewers and arrange the veal rolls in a baking pan. Top with the bay leaves and onion wedges. Bake as directed above

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