INGREDIENTS

INSTRUCTIONS

Place the tomatoes in a heavy saucepan and bring to a boil. Let cook
until thickened and reduce to 3 cups. 2. Pound the meat lightly with  a
flat mallet without breaking the fibers. Place the slices on a flat
surface and sprinkle with rosemary, and salt and pepper to taste. Cut
the mozzarella into 8 thin "fingers" of equal size. Place one finger
in the center of each veal slice. Fold over the edges, then roll,
envelope fashion, to enclose the cheese. Tie each roll neatly with
string in two places. 3. Preheat the oven to 400. 4. Heat the oil in  a
heavy skillet. Add the veal rolls and brown quickly and evenly over
high heat, about 4 min. Transfer the rolls to a baking dish and  remove
the string. 5. To the skillet add the garlic and cook briefly.  Add the
wine and stir to dissolve the brown particles that cling to  the bottom
and sides of the pan. Add the cooked down tomatoes, and  salt and
pepper to taste. Cook 5 in.,then stir in the parsley. 6.  Pour the
tomato sauce over the veal rolls and sprinkle with parm  cheese. Bake
10-15 min. until piping hot.  A nice dry red wine that goes with this
meal would be Valpolicella or  Bardolino.  The name for this dish:
Escalope de veau au Mozzarella  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 102
Calories From Fat: 76
Total Fat: 8.6g
Cholesterol: 5.5mg
Sodium: 98.3mg
Potassium: 40.7mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: 2.6g