This was a bit of an experiment, veal scaloppini seasoned and rolled with a stuffing of provolone cheese, sautéed spinach and onions and chopped pecans. The rolls where then breaded, fried and then finally baked in the oven. A simple sauce of red wine, veal stock and shallots also accompanies the rolls. For the starch we had fingerling parsley potatoes and sautéed asparagus. As experiments go, this one tasted pretty good!
