Sweet and Savory Stuffed Veal Rolls with a Mustard Pan Sauce

• 1/2 cup pine nuts, toasted
• 12 large green olives, pitted, coarsely chopped
• 1/4 cup golden raisins (a generous handful)
• 1/2 cup fresh flat-leaf parsley (a couple of generous handfuls), chopped
• Grated zest of 1 lemon
• 2 tablespoons grated Parmigiano-Reggiano (a rounded palmful)
• 1/2 cup shredded mozzarella cheese
• Salt and freshly ground black pepper
• 1 1/3 pounds (8 pieces) veal shoulder scallopini
• 8 slices prosciutto di Parma
• Toothpicks
• 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
• 1 tablespoon unsalted butter
• 2 garlic cloves, chopped
• 1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)
• 1 rounded tablespoon tomato paste
• 1/2 small yellow onion, chopped
• 1 heaping tablespoon Dijon mustard
• 3/4 cup chicken stock or broth (eyeball it)

1. To make the filling, in a medium bowl, combine the pine nuts, olives, raisins, parsley, lemon zest, Parmigiano, and mozzarella.
2. Season with a little salt and pepper.
3. Taste and adjust the seasoning; this is your last chance to make sure the filling is up to par.
4. Lay the 8 pieces of scallopini out on the cutting board without overlapping any of the pieces.
5. Season the meat with a little salt and pepper.
6. Lay 1 slice of prosciutto on top of each scallopini.
7. If necessary, fold the prosciutto so that it fits the veal pieces without an overhang.
8. Place about 1 heaping tablespoon of the filling on the lower half of each slice.
9. Starting at the point closest to you, roll each portion away from you into a cigar shape.
10. Secure each veal roll with a toothpick.
11. Heat a large nonstick skillet over medium-high heat.
12. Add the EVOO and the butter.
13. Once the butter is no longer foaming, add the 8 veal rolls.
14. Brown on all sides, 2 to 3 minutes.
15. Move the veal rolls over a little, clearing a spot in the skillet to add the garlic, thyme, tomato paste, and onions.
16. Season with salt and pepper and cook for 1 minute.
17. Add the mustard and chicken stock and continue to cook for 4 minutes.
18. Serve the rolls with the sauce poured over them.

pine nuts, green olives, golden raisins, parsley, lemon, mozzarella cheese, salt, veal shoulder scallopini, parma, toothpicks, extravirgin olive oil, unsalted butter, garlic, thyme, tomato paste, yellow onion, mustard, chicken

Taken from www.epicurious.com/recipes/food/views/sweet-and-savory-stuffed-veal-rolls-with-a-mustard-pan-sauce-374367 (may not work)