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Classico Olive Oil

Made with
Classico Olive Oil

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  • Serves 4
  • |
  • prep time: 15 minute(s)
  • |
  • cook time: 35 minute(s)
1-1/2 lbs. boneless veal top round steak
2 ounces thinly sliced prosciutto or imported boiled ham
8 to 12 spinach leaves
1/2 cup grated fresh Parmesan cheese
3 eggs
Salt and ground black pepper to taste
1/4 cup Bertolli® Classico™ Olive Oil
1/2 cup dry white wine or chicken broth
1 clove garlic, finely chopped
1 cup chicken broth

With knife parallel to cutting board, slice horizontally through veal, stopping 1-inch from opposite edge. Open veal and pound 1/2-inch thick. Evenly top with prosciutto, spinach and cheese, leaving 1-inch border; set aside.   In small bowl, lightly beat eggs, salt and pepper. In 8-inch nonstick skillet, heat 1 teaspoon Olive Oil over medium-high heat and add 1/2 of the egg mixture. With spatula, lift set edges of omelet, tilting pan to allow uncooked mixture to flow to bottom. With spatula, fold omelet and cook until set. Remove omelet from skillet and arrange on veal. Repeat with remaining egg mixture. Roll up veal and secure with string.   In 6-quart Dutch oven or stockpot, heat remaining Olive Oil over medium-high heat and brown veal on all sides. Stir in wine and garlic. Bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until veal is done. Remove veal to cutting board and cover with aluminum foil. In same Dutch oven, add broth and boil 3 minutes, scraping up brown bits from bottom of pan. To serve, slice veal and serve with pan juices.