Ingredients
Scale
16 oz fresh crimini mushrooms, finely diced
1 small brown onion, finely diced
2 teaspoon fresh thyme leaves
1 teaspoon kosher salt
2 tablespoons butter
4 oz spinach leaves, finely chopped
½ c breadcrumbs
2lb veal cutlets for scalopinni (12 thin slices)
4 oz blue cheese crumbles
1 tablespoon of olive oil
additional salt to season meat
Instructions
- Start by making the filling. Place a saucepan over medium low heat. Place butter in a saucepan, then add the onions and cook until translucent, about 3-4 minutes. Add the mushrooms, thyme and 1 teaspoon of salt, and cook a further 2-3 minutes until mushrooms are soft. Add the spinach and breadcrumbs, cook another 2 minutes until spinach is wilted, then remove from heat and allow to cool.
- To assemble each wrap: lay one of the veal slices on a board, then spoon about 1 tablespoon of the mushroom mixture on top. Use the back of a spoon to spread the mixture across the surface of the veal. The filling should be no more than ¼ inch thick. Crumble 1 -2 teaspoons of the blue cheese over the top of the filling. Roll the veal in on itself starting at one end, then use a toothpick to secure the other end forming the roll.
- Add the olive oil to a large skillet (preferably cast iron), and place over medium high heat. Once the pan is hot, add the veal wraps. Cook for 5-7 minutes until a golden brown crust has formed. Turn the wraps over and cook a further 5-7 minutes until cooked throughout.
- Serve immediately.