Veal Rolls Marsala

• 1 12 lbs thin veal scallops
• 4 thin slices boiled ham
• 8 ounces mozzerlla cheese, sliced
• 14 cup butter
• 1 tablespoon flour
• 1 dash pepper
• 14 cup water
• 12 cup marsala wine
• chopped parsley

1. Have the butcher pound,or pound the veal yourself very thin.
2. Place 1/2 slice of ham & 1 slice of cheese on each veal scallop.
3. Roll & secure with tooth picks.
4. Heat butter in a large skillet over medium heat.
5. Brown veal veal on all sides.
6. Reduce heat to low.
7. Cover & cook on low 10 minutes or untill fork tender.
8. Remove from heat.
9. Move veal to a platter and kkep warm.
10. Combine flour , pepper & water to make a smooth paste.
11. Add to drippings; stirring.
12. Bring to a boil reduce heat and simmer 3 minutes.
13. Add wine; simmer 1 minute.
14. Pour sauce over veal; sprinkle parsley over top.
15. Serve over noodles.

thin, mozzerlla cheese, butter, flour, pepper, water, marsala wine, parsley

Taken from www.food.com/recipe/veal-rolls-marsala-385163 (may not work)