Veal Spiedini

Prep Time: 30 Minutes

Cook Time: 20 Minutes

Ready In: 50 Minutes

Servings: 6

Ingredients:

1/2 cup(s) italian-seasoned dry bread crumbs

1/4 cup(s) toasted pine nuts

6 slice(s) prosciutto, cut into thirds

1 1/4 pound(s) veal scalloppine, cut into 18 pieces and pounded thin

1/4 pound(s) mozzarella cheese, cut into matchstick-thin strips

1/4 cup(s) olive oil

3 cup(s) prego traditional italian sauce (regular or heart smart)

1 10-ounce package(s) pepperidge farm mozzarella and garlic loaf

grated parmesan cheese (optional)

Directions:

1. • Heat the oven to 400°F. Stir the bread crumbs and pine nuts in a small bowl.
2. • 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.
3. • 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.
4. • Meanwhile, bake the bread according to the package directions.
5. • Cut the bread into 2-inch diagonal slices. Serve the bread with the veal and sauce. Sprinkle with the Parmesan cheese, if desired.

By RecipeOfHealth.com