? 1/4 cup creamy goat cheese
? 2 T chopped peppadew peppers
? 1 tsp. chopped fresh basil
? 1 T chopped shallot
? 4 2.5-oz. pieces veal scaloppini, pounded thin
? 2 tsp. olive oil
? 1/8 tsp. salt
? 1/8 tsp. ground black pepper
? 4 Roma tomatoes, seeded and diced
? 2 cloves garlic, chopped fine
? 2 T olive oil
? Salt and pepper
? 2 leaves basil, finely chopped, for garnish
Combine cheese, peppadew, basil and shallot in a small bowl. Place 1/4 of the mixture on top of each piece of veal and spread evenly over the meat, making sure not to go the edge. Roll each piece and secure with a toothpick. Brush roulade with the oil and season with salt and pepper. Heat a saut? pan to medium high. Spray with cooking oil. Saut? veal until it is browned evenly all over and filling is melting, about 5 minutes on each side. While veal is cooking, saut? the tomatoes with garlic, salt pepper and olive oil. Remove veal from pan, make bias cut in middle and place on each plate atop a small amount of the tomato saut?. Garnish with fresh basil leaves.
NOTE: As an alternate presentation, the roulades may be cut into pinwheels.