rolly rolly scallopini…

I wasn’t going to post this one, but it turned out decently well for a last-minute meal. Looks prissy, yes, but how hard is it to smear, roll, dunk and get jiggy? (Plus I had to use up some leftover ingredients. Plus the veal scallopini was saying “roll me!”. )

GRUYERE & SHISO VEAL SCALLOPINI ROLLS with POLENTA CRUST.

Ingredients: (2 servings)

4 slices veal scallopini
½ cup grated Gruyere
3 tbs chopped Shiso
½-1 cup polenta (for dredging)
1 egg
Salt, garlic powder, fresh ground pepper

Warning: This is the half-assed version of fancy rolled veal scallopini. No need for strings, sticks, mallets…etc. Just make sure the veal is less than 1/2 an inch thick - pound with back of knife if necessary. Season both sides with salt, garlic powder, and pepper. Then sprinkle Gruyere and Shiso, and roooooll; do it tight enough so that it doesn’t unravel. Coat the rolls in polenta, then egg, and then dredge in polenta again. Sautee sides in pan until brown. Finish in oven (keep covered with aluminum foil) at 400F for 10-15min.

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