As Appetizer or Main Dish, This Veal Recipe May Become a Favorite

“I’ve always stayed away from veal but this recipe made a believer out of me,” Chuck Giffen writes. “I put this together after having had dinner at a really great Italian restaurant in the San Fernando Valley. The dish can be used as an appetizer or a main dish. Serve it with your favorite vegetables (I prefer it with carrots cooked with tarragon and butter). Fans of salt and pepper are advised to use those seasonings wisely. And in place of veal, turkey breasts may be used.”

VEAL NEWPORT

4 thin slices veal (about 1 pound)

8 slices capocollo ham or prosciutto

4 slices provolone cheese

4 large or jumbo shrimp, peeled and deveined

Flour

2 tablespoons olive oil

3 tablespoons butter

1 clove garlic

1/2 cup dry white wine

3/4 cup chicken broth

Place each veal slice flat on board. Top with 2 slices ham, 1 slice cheese and 1 shrimp. Roll up and press edges together. Dust each lightly with flour.

Heat olive oil and butter in skillet over medium heat. Add and saute garlic but do not brown. Place veal rolls in skillet and brown on all sides. Remove from pan. Pour out excess oil and butter and pour in wine. Boil down to about 1/4 cup, stirring constantly. Pour in chicken broth and return veal rolls to pan. Cover and cook 10 minutes on each side. Remove veal and place on individual serving plates.

Thicken remaining sauce by boiling gently. Pour over veal rolls. Makes 4 servings.

--CHUCK GIFFEN

Newport Beach