Total Calories: 363
1 In a large bowl, combine the veal, pancetta, parsley, garlic, bread crumbs, and salt and pepper to taste. Shape the mixture into 12 small sausage shapes about 3 inches long. Place one sausage at the end of a turkey cutlet. Roll up the meat to enclose the sausage. With a toothpick, pin the roll closed in the center, parallel to the roll. Repeat with the remaining sausages and cutlets.
2 In a medium skillet, heat the olive oil over medium heat. Add the rolls and brown on all sides, about 10 minutes. Add the wine and bring it to a simmer. Cook 1 minute, turning the rolls.
3 Add the tomatoes, salt to taste, and a pinch of crushed red pepper. Reduce the heat to low. Partially cover the pan. Cook, adding a little warm water as needed to prevent the sauce from becoming too dry, for 20 minutes or until the rolls are tender when pierced with a fork.
4 Transfer the rolls to a platter. Remove the toothpicks and spoon the sauce over the top. Serve hot.
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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