METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Italian Veal Rolls
2013-08-06
https://www.metro.ca/userfiles/image/recipes/roulades-veau-italienne-5574.jpg
PT20M
PT20M
PT40M
Preheat oven to 300°F (150°C).In a skillet, heat half the oil and brown eggplant slices. Set aside.Lay scallopini on a working surface. Season the scallopini top them with a slice of eggplant, a slice of prosciutto and a slice of provolone.Roll scallopini with everything inside and close with toothpicks.In the same skillet over medium heat, heat remaining oil and brown rolls all sides.If the skillet isn't oven-proof, transfer the rolls to a baking dish, pour tomato sauce over them and bake for 7 - 8 minutes.Serve with spinach salad.
4
Metro
4
8
5
3
3 Tbsp. (45 mL) extra virgin olive oil
1 eggplant, sliced lengthways
4 large milk-fed veal scallopini
4 prosciutto
4 provolone cheese
2 1/2 cups (625 mL) homemade or commercial tomato sauce
Salt and freshly ground pepper to taste
Italian Veal Rolls
-
![]()
Gluten-free
4
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME
Ingredients
-
3 Tbsp.
(45 mL)extra virgin olive oil
-
1
eggplant, sliced lengthways
-
4
large milk-fed veal scallopini
-
4
prosciutto
-
4
provolone cheese
-
2 1/2 cups
(625 mL)homemade or commercial tomato sauce
-
Salt and freshly ground pepper to taste
Preparation
Preheat oven to 300°F (150°C).
In a skillet, heat half the oil and brown eggplant slices. Set aside.
Lay scallopini on a working surface. Season the scallopini top them with a slice of eggplant, a slice of prosciutto and a slice of provolone.
Roll scallopini with everything inside and close with toothpicks.
In the same skillet over medium heat, heat remaining oil and brown rolls all sides.
If the skillet isn't oven-proof, transfer the rolls to a baking dish, pour tomato sauce over them and bake for 7 - 8 minutes.
Serve with spinach salad.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
