Veal Scaloppine Rolls With Scotch Butter Recipe

• 4 slices bacon, diced
• 1 c. onion, chopped
• 1 c. carrots, diced
• 1/4 c. parsley, minced
• 4 cloves garlic, chopped
• 1/4 c. butter
• 1/4 c. scotch
• 1/2 teaspoon rosemary
• 1/4 teaspoon salt, optional
• 2 lbs. veal scaloppine, sliced, pounded thin, 8 (4 ounce.) pcs
• Flour, as needed

1. In a saute/fry pan, cook bacon, onion, carrots, parsley, and garlic in 2 Tbsp.
2. of butter over low heat for 5 min.
3. Add in scotch, remaining butter and rosemary and cook till liquid has evaporated.
4. Remove from heat.
5. Season with salt if you like.
6. Spread 1 Tbsp.
7. of filling over each piece of veal.
8. Roll veal and secure with toothpicks.
9. Dredge veal rolls lightly in flour.
10. In a large skillet, brown the veal rolls on all sides in butter.
11. Reduce heat to medium and cook 5-7 min or possibly till done, turning frequently.
12. Serve with savory scotch butter.
13. Prepare as follows: Heat 1/2 c. of butter; add in 2 Tbsp.
14. of scotch and 2 anchovy filets.
15. Mash and blend together.
16. Brush over rolls and serve.
17. Serves: 4.

bacon, onion, carrots, parsley, garlic, butter, scotch, rosemary, salt, veal scaloppine, flour

Taken from cookeatshare.com/recipes/veal-scaloppine-rolls-with-scotch-butter-30157 (may not work)