Total Calories: 109
1 Place a piece of cheese and an anchovy at one short end of each piece of veal. Sprinkle with pepper. Roll up the veal slices and pin each one closed with a toothpick.
2 In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the rolls and cook until the veal feels firm to the touch and is nicely browned, about 10 minutes. Transfer the rolls to a serving dish and keep warm.
3 Turn the heat to high and add the wine to the skillet. Cook, scraping the pan, until the liquid is slightly thickened, about 2 minutes. Remove from the heat and swirl in the remaining 1 tablespoon butter and the parsley. Pour the sauce over the veal and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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