Stuffed Veal Rolls With Iced Apple Wine Sauce

Ingredients

• 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
• 1/2 cup iced apple wine or Chardonnay wine
• 2 1/2 ounces dried cranberries
• 2 cups chicken stock
• fresh sage leaf (optional)

Directions

1. 1

   Pound Scallopini thin between 2 sheets of wax paper.

2. 2

   Top each with 2 slices of pancetta and cover with cheese.

3. 3

   Sprinkle with sage, salt and pepper to taste.

4. 4

   Roll each scallopini tightly, jelly roll style and secure with a tooth pick.

5. 5

   In an oven proof skillet, heat half of the oil over high heat and brown rolls well on all sides. 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.

6. 6

   Meanwhile, in a small skillet, heat remaining oil over medium heat and cook shallot for about 2 minutes or until softened.

7. 7

   Add wine and cranberries and bring to boil and reduce until almost all of the liquid evaporates. Add stock and return to boil. Simmer until reduced by half.

8. 8

   Serve with veal rolls and garnish with fresh sage if desired.