Veals Rolls Stuffed with Cheese


1 pound veal scallopini, pounded thin
1/2 pound ham
1/4 pound Emmenthal Cheese or Swiss cheese, cut in 8 small cubes (about 3/4 inch)
1/2 cup of lemon juice or dry white wine at room temperature
1/2 cup of milk
Salt, Pepper, Olive Oil
1/8 cup chopped fresh parsley

Lay a slice of veal on your working surface and season with  some salt and pepper.
Lay a slice of ham on the cutlet and top it with a cube of cheese.  Roll it tightly and secure the ends with a toothpick.

In a non stick pan, on a medium high flame, heat two tablespoons of olive oil.  Place the rolls into the pan, and without lowering the flame brown them on all sides, making sure not to burn them.  Lower the flame to a medium and add the lemon juice (or the wine), shake the pan and add the milk, stir well.

Lower the flame to a low medium, keep on stirring and flipping the rolls for a couple of minutes, then add a 1/4 cup of water, to help the sauce.  Cover the pan with a lid, not completely though, make sure that some vapor is able to escape because you do not want to boil your meat.  Do not worry if some cheese spills out of the rolls, let it be part of the sauce.

In about 20 minutes, depending on how thick your rolls are, remove the rolls to a serving plate, remove the toothpicks, pour sauce over and garnish with parsley.