Stuffed Veal Rolls With Iced Apple Wine Sauce

• 4 (8 ounce) veal scallopini
• 8 slices pancetta
• 10 ounces swiss cheese (thinly sliced, can use any mild white cheese brie, havarti, feta, mozzarella)
• 4 leaves fresh sage, snipped
• sea salt
• fresh ground pepper
• 1 tablespoon canola oil
• 1 shallot, finely chopped
• 12 cup iced apple wine or 12 cup Chardonnay wine
• 2 12 ounces dried cranberries
• 2 cups chicken stock
• fresh sage leaf (optional)

1. Pound Scallopini thin between 2 sheets of wax paper.
2. Top each with 2 slices of pancetta and cover with cheese.
3. Sprinkle with sage, salt and pepper to taste.
4. Roll each scallopini tightly, jelly roll style and secure with a tooth pick.
5. In an oven proof skillet, heat half of the oil over high heat and brown rolls well on all sides.
6. Sprinkle with salt and pepper and place skillet in 350 degree F over (180 degree C) for about 10 minutes or until a hint of pink remains.
7. Meanwhile, in a small skillet, heat remaining oil over medium heat and cook shallot for about 2 minutes or until softened.
8. Add wine and cranberries and bring to boil and reduce until almost all of the liquid evaporates.
9. Add stock and return to boil.
10. Simmer until reduced by half.
11. Serve with veal rolls and garnish with fresh sage if desired.

veal scallopini, pancetta, swiss cheese, sage, salt, fresh ground pepper, canola oil, shallot, apple wine, cranberries, chicken stock, sage leaf

Taken from www.food.com/recipe/stuffed-veal-rolls-with-iced-apple-wine-sauce-233790 (may not work)