Try cooking rosé veal with these quick parmesan and prosciutto-filled rolls from The Hairy Bikers.
For the potatoes, par-boil the potatoes in a pan of boiling, salted water for ten minutes, or until almost tender. Drain and, when cool enough to handle, cut into 0.5cm/¼in-thick slices.
Heat the olive oil and butter together in a large frying pan over a medium heat and fry the potato slices for 3-4 minutes on each side, or until crisp and golden-brown and cooked through. Sprinkle over the rosemary and season, to taste, with salt and black pepper. Keep warm.
For the involtini, place the veal esacalopes between two pieces of cling film and bash lightly with a meat hammer or rolling pin to make them slightly thinner. Remove the cling film and season the veal with salt and freshly ground black pepper.
Scatter the mushrooms, parmesan and oregano over the veal escalopes. Place one slice of prosciutto on top of each escalope. Roll up each piece of veal tightly, with the other ingredients inside, and secure with a cocktail stick.
Heat the olive oil in a heavy-based frying pan over a medium-high heat and sear the involtini for 1-2 minutes on each side, until lightly browned. Pour in the Marsala and boil to reduce for 1-2 minutes, then pour in the stock. Simmer for 3-4 minutes, turning the involtini once, then remove from the heat.
For the salad, combine the watercress and orange segments in a bowl and dress with the olive oil and balsamic vinegar. Season with salt and freshly ground black pepper.
To serve, divide the involtini between two serving plates and spoon the potatoes and salad alongside.
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