Italian Veal Birds

These small filled ”packets” of veal are sometimes called ”poor men’s birds,” as they were served as a substitute for roasted small birds. They are, however, not poor fare but elegant and delicious creations.

8 thin veal scallops, sliced thin.

8 slices prosciutto or other thinly cut smoked ham.

8 slices mozzarella cheese.

One-third cup butter.

Salt, and pepper to taste.

One-third cup Marsala wine.

One-third cup chopped fresh parsley.

With a wooden mallet flatten out the veal scallops, making them as thin as possible but being careful not to tear the meat. Arrange a slice of prosciutto and mozzarella on each scallop.

Fold over to have the veal enclose the prosciutto and cheese. Fasten with toothpicks. Fry in heated butter to brown on all sides. Season with salt and pepper. Remove to a warm plate.  Add the Marsala to the drippings. Heat and pour over the birds. Sprinkle with the parsley.