A frittata is an Italian cross between an omelette and a pancake. It is a traditional filling for rolled veal and is first fried like thin pancakes and then spread over the meat. The frittatas can also be served as a garnish with veal escalopes.
1 hour 30 minutes
700 grams Veal Escalopes
2 medium Eggs
50 grams Ham, chopped
2 dessertspoons Parsley, chopped
2 dessertspoons Parmesan Cheese, grated
75 grams Butter
175 grams Button Mushrooms
1 medium Onion
3 dessertspoons Plain Flour
150 ml Milk
300 ml Stock
Salt & Black Pepper
Mixed Herbs, dried
Beat the escalopes thin between sheets of greaseproof paper.
Trim them neatly and set aside.
Beat the eggs lightly and stir in the chopped ham, the parsley and grated cheese.
Melt a little butter in a small omelette pan and, when hot, spoon in enough of the egg mixture to thinly cover the base of the pan.
Cook the frittata until golden brown, then turn it and cook the other side.
Cook the remaining mixture, to make eight frittatas in all.
Cover each escalope with a frittata, trimming these to the shape of the meat.
Roll up each escalope and tie at intervals with fine string.
Trim the mushrooms and cut them in half if large.
Peel the onion and slice it thinly.
Melt the remaining butter in a heavy-based pan and fry the veal rolls over high heat until golden brown.
Lift the rolls from the pan.
Fry the mushrooms and onion in the remaining butter in the pan until soft, then draw the pan off the heat.
Blend in enough flour to absorb all the fat, and gradually stir in the milk and 150 ml of stock.
Lower the heat and bring the sauce to simmering point, stirring continuously.
Cook for about 5 minutes, then season with salt, pepper, lemon juice and dried herbs.
Add the veal rolls to the sauce, thinning it with a little more stock if necessary, the sauce should cover the rolls completely.
Put a lid on the pan and simmer over low heat for about 1 hour or until the meat is tender.
Lift out the veal rolls, remove the string, and arrange them on a hot serving dish.
Spoon a little of the sauce over the meat and serve the remainder in a sauce boat.
Duchess potatoes and buttered broccoli or beans would be good vegetable dishes.