8 2-oz. veal scaloppine (1 lb.), pounded to 1/4" thickness
2 1/2 tsp. chopped fresh thyme, divided
2 1/2 tsp. chopped fresh rosemary, divided
Freshly ground black pepper
16 large fresh basil leaves
16 large fresh mint leaves
8 very thin slices prosciutto
4 oz. shaved Parmesan
1/4 cup all-purpose flour
2 Tbsp. extra-virgin olive oil
6 fresh sage leaves
2 fresh bay leaves
1 garlic clove, minced
1/2 cup brandy or Cognac
1/2 cup heavy whipping cream
Kosher salt
Sprinkle each scaloppine with 1/4 tsp. thyme, 1/4 tsp. rosemary, and pepper (do not add salt). Top each with 2 basil leaves, 2 mint leaves, 1 slice prosciutto, and 1/8 of the cheese. Roll up tightly; secure with a toothpick or tie crosswise with 2 pieces of kitchen twine spaced about 1" apart. DO AHEAD Can be made 1 day ahead. Cover; chill.
Dredge rolls in flour; shake off excess. Heat oil in a large nonstick skillet over high heat. Add rolls; brown on all sides, about 3 minutes total. Transfer to a plate. Add 1/2 tsp. thyme, 1/2 tsp. rosemary, sage leaves, bay leaves, and garlic to skillet. Stir until garlic begins to brown, about 1 minute. Remove from heat; add brandy. Return to heat and cook until slightly reduced, about 2 minutes (brandy may ignite). Reduce heat to medium-low; add cream. Return rolls to skillet; simmer until sauce thickens, about 2 minutes. Turn rolls. Cover; simmer until cheese melts, about 4 minutes. Remove toothpicks or twine.
Place 2 rolls on each of 4 plates. Season sauce with salt and pepper, spoon sauce over rolls, and serve.
Makes 4 Servings
Bon Appétit May 2011
