Veal and smithfield ham swirls with onion butter

1 servings

Ingredients

Quantity Ingredient
½ cup Green onions; chopped
½ cup Unsalted butter; melted
2 cups Soft breadcrumbs
2 cloves Garlic; minced
1 cup Fresh parsley; chopped
1 each Egg; beaten
2 tablespoons Chicken broth
4 eaches (1/2\" thick) boneless veal
1 cup Purple shallots; chopped
1 cup Red wine steaks (about 1-3/4 pounds)
2 teaspoons Dijon mustard
½ pounds Thinly sliced cooked Smith- field ham
1 tablespoon Unsalted butter; melted
½ cup White wine
Onion butter
½ cup Unsalted butter; softened

Directions

ONION BUTTER

Saute green onions in ½ cup butter in a large skillet until tender. Remove from heat; add breadcrumbs and next 4 ingredients.

Stir well, and set aside.

Flatten veal steaks to ¼-inch thickness, using a meat mallet or rolling pin. Spread mustard evenly over veal; top each steak with a ham slice. Pat ¼ cup onion mixture evenly over ham slices; roll up jelly- roll fashion, and secure with a wooden pick. Place veal rolls, seam side down, on a rack in a shallow pan. Brush with 1 tablespoon melted butter. Bake at 325 degrees F for for 30 to 35 minutes or until tender. Remove veal from pan to serving platter; remove toothpicks, and cut into ½-inch slices.

Add white wine to pan; bring to a boil, stirring to loosen pan drippings. Pour over veal steaks; top with Onion Butter. Yield: 6 to 8 servings.

Onion Butter:

Combine purple shallots and wine in a saucepan; cook over medium heat about 5 minutes or until wine evaporates. Cool. Combine shallot mixture onto waxed paper, and shape into a log 2-inches in diameter. Chill well. Cut into ½ slices to serve. Yield: ½ cup.

Fromn Jeanne Groves of Virginia in October, 1986"Southern Living" Typos by Jeff Pruett

Submitted By JEFF PRUETT On 09-30-95

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