Scallopine Rollatini


I had a “woo-lee” (desire) for veal scaloppine but I didn’t want to spend as much time as it would take to make one of the dishes from the 10—Super Versatile Scallopine video I posted last week.

In an effort to save time, here’s a 3-step version that is delicious and you can have it on the table in about 20 minutes tops! Use your favorite scaloppine–veal, chicken, turkey, or pork loin and simply roll it up with a basil leaf, prosciutto and fresh mozzarella (or a sage leaf and Italian fontina) and brown it in a saute pan with some EVOO and butter. I used veal, basil and mozzarella here.

Top the bundles with a pan sauce and you’re good to go. The scaloppine is fork tender and the prosciutto and basil are heated through with the mozzarella oozing out onto the plate. I’m serving chard sauteed with EVOO and garlic as the side but you can choose your favorite simple vegetable. I’m watching my intake so no starch this time around.

These little bundles are sometimes called scaloppine “rollatini” (little rolls with a filling) or scaloppine “ripieni” (stuffed). This cooking method is a great one to get under your belt. It’s similar to braciole that I make in my Sunday Gravy episode. I’ll post some additional recipes using this method –next up: eggplant rollatini.

In case you noticed, there’s a story behind the variant spellings of scaloppine (scallopine/scallopini which I use too). Curious? Stay posted.

Little Scaloppine Bundles


  • 8 scaloppine about 6 inches square (veal, chicken, turkey, pork loin--your choice
  • 8 fresh basil leaves (or your favorite herb--sage maybe)
  • 8 thin slices prosciutto
  • 8 thin slices fresh mozzarella (or your favorite cheese--fontina maybe)
  • freshly ground black pepper

Cooking Directions

  1. You want a small bundle so the scaloppine should be pounded very thin and be about 6x6 inches.
  2. Sprinkle the scaloppine with ground black pepper. You do not need salt. The prosciutto will provide enough.
  3. Top each scaloppine with a basil leaf, a slice of prosciutto and mozzarella.
  4. Tightly roll up the scaloppine like a jelly roll. Secure the bundle with kitchen string or a toothpick to keep the filling from falling out.
  5. Over a medium-high flame heat the EVOO and butter until the butter starts to sizzle.
  6. Dust the bundles lightly with flour.
  7. When the butter starts to sizzle cook the scaloppine until there is a dark golden brown crust on each side about 4 or 5 minutes total. Just turn the bundles until each side has a golden brown crust.
  8. The scaloppine should be fully cooked and the cheese melted.
  9. (If you did not achieve this result in the saute pan put the scaloppine in a 425 degree oven until the cheese starts to melt and the exterior of the scaloppine is nicely browned.)
  10. Transfer the bundles to a serving dish.
  11. Pour out some of the fat and while the pan is still hot add a 1/3 cup dry white wine. Deglaze the pan so that all the brown bits on the bottom dissolve and the pan sauce thickens. Pour the pan sauce over the bundles and sprinkle with minced basil or Italian parsley.
  12. Serve immediately. Serves 4.