Rotolini di Vitello con Polenta -- Rolled Stuffed Veal, with Polenta

Ingredients

• 2-1/2 tbsp. butter
• 4 slices prosciutto
• thinly sliced
• 2 tbsp. parsley
• chopped
• 3 leaves sage
• 2 lb. veal cutlets
• thin
• 1 tbsp. flour
• 1 cup wine
• Marsala
• sherry
• 8 slices polenta
• 3 tbsp. stock
• water
• 1/2 cup unseasoned breadcrumbs
• 1/2 cup mushrooms
• chopped
• pinch basil
• Salt and pepper to taste

Instructions

1. Have the butcher cut the veal cutlets thin and in about 8 even slices.
2. Pound them thinner when you get them home.
3. Cut the prosciutto into small pieces and saute in 1 tablespoon of the butter.
4. Add the parsley, sage leaves, salt and pepper to taste, mushrooms, breadcrumbs.
5. Continue to saute all the ingredients for a few minutes longer.
6. Remove from the heat.
7. Spread the mixture on each veal cutlet, using all the mixture, evenly divided among all 8 cutlets.
8. Roll each veal cutlet, jelly roll fashion starting at the narrowest end.
9. Secure the rolls with white thread.
10. Put rolls into a frying pan with the remainder of the butter and cook just until well browned.
11. Sprinkle the tablespoon of flour over the rolls and then add the wine.
12. Cook over medium to low heat until the wine is nearly evaporated.
13. Grill the polenta, both sides, in butter and basil.
14. Arrange the polenta slices on a platter and place one veal roll on each slice, after removing the thread.
15. Deglaze the pan with the stock or water.
16. Reduce.
17. Spoon some of the sauce over each veal roll reserving the remainder to serve at the table.