Veal Scaloppini Stuffed with Shrimp

Veal Scaloppini Stuffed with Shrimp
Sauce – (prepare first)
1 28 oz. can diced tomatoes with basil, garlic and oregano
1 14.5 oz. can diced tomatoes with basil, garlic and oregano
2 Tbs. Reduction of Marsala Wine – (found at HEB Stores)
1 Tbs. minced garlic
1 Tbs. chicken bullion powder
1 tsp fresh basil
1 tsp fresh oregano
1 ½ tsp sugar
2 Tbs. dried onion

Puree both cans of diced tomatoes in blender. Pour into pot and add rest of ingredients. Bring to a boil then reduce to a medium heat. Cook continuously until ready to serve or about 1 hour.  

3 veal scaloppini cutlets – pound out thin and cut in half (6 pieces)
18 large shrimp – clean and devein
4 Tbs. olive oil
1 tsp fresh oregano
½ tsp fresh basil
½ large or whole medium shallot chopped
plain bread crumbs
1 cup Monterey Jack shredded cheese
1 cup Mozzarella shredded cheese

In frying pan, heat olive oil and add oregano, basil and shallot. Sauté for one minute, add shrimp and cook until pink on each side. Remove from heat and spoon equal parts of shrimp and garlic mixture on to each cutlet. Roll cutlet with shrimp inside and secure with toothpick. Roll in bread crumbs. Return to hot frying pan, sear flat side only. Remove from frying pan and place in baking dish flat side up, pour 1 cup of sauce in dish, cover and bake @ 325 for 30 minutes. Remove from oven and cover with Monterey Jack and Mozzarella cheese. Set oven to broil and return to oven until cheese is melted and golden brown. Serve over pasta.