Stuffed Veal Cutlets

    1 hour 10 minutes

    These crumbed and stuffed veal cutlets are full of provolone cheese, asparagus and prosciutto. They are braised then topped with a onion, capsicum and mushroom mixture in a red wine sauce.

    35 people made this

    Serves: 4 

    • 8 (60g) veal cutlets, pounded to 1/2 cm thickness
    • 8 slices provolone cheese
    • 8 fresh asparagus spears
    • 4 slices prosciutto
    • salt and pepper, to taste
    • garlic powder, to taste
    • 1/2 cup (60g) plain flour
    • 1 egg, beaten
    • 1/2 cup (125ml) milk
    • 1 cup seasoned dry bread crumbs
    • 1/4 cup olive oil
    • 2 cups fresh mushrooms, sliced
    • 1/2 cup sweet onion, diced
    • 1/2 cup roasted red capsicums, sliced
    • 1 cup (250ml) red wine
    • 1 cup (250ml) chicken stock

    Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

    1. Season each veal cutlet with salt, pepper and garlic powder. On four of the cutlets, place 1 slice of cheese, 2 spears of asparagus, one slice of prosciutto and another slice of cheese on top. Top each stack with a second cutlet, folding under and pressing the edges together to make a 'sandwich.'
    2. In a shallow bowl, whisk together egg and milk. Place the bread crumbs on a plate. Dust both sides of the veal sandwich in flour. Dip each one in the egg mixture then coat with bread crumbs. Place on a plate and refrigerate for 30 minutes.
    3. Preheat the oven to 180 degrees C. Heat olive oil in a large cast-iron frypan over medium-high heat. The frypan should be large enough to hold all four sandwiches. Brown the veal on both sides, about 5 minutes per side. Add the onion and red capsicums then cook over medium heat until they are translucent. Pour in the wine and simmer until the alcohol has cooked away - it will no longer smell as strongly. Pour in the chicken stock then add the mushrooms.
    4. Place the frypan and its contents into the preheated oven. Bake for about 30 minutes or until the internal temperature of the veal has reached 70 degrees C. The sauce should also be reduced by about half.

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    Reviews in English (31)


    The best veal I've ever had. I made a few changes....didnt have any asparagus...and didnt use the red peppers. I used 2 packs of veal scallopine (about 8 pieces),egged,breaded and fried them. Transfered them to a baking dish and layered them with procuitto and provolone cheese. I made the wine sauce with one whole pack of white button mushrooms sliced and used beef broth instead of the chicken broth....thickened it slightly with cornstarch. I placed a small amount of sauce upon each piece of provolone(which was ontop of the veal) and covered the pan with foil and baked for about 15-20 min. on 300 degrees until the cheese was melty and bubbly. Served with more of the mushroom wine sauce on top. The veal was so tender and delicious! Hubby loved it. This is a true keeper. It tasted like I went out to eat at some fancy restaurant!  -  07 Dec 2005  (Review from Allrecipes USA and Canada)


    Excellent recipe! Not as time consuming as I anticipated but I did make some changes and they turned out great! First, I decided to layer the provolone, prosciutto, and asparagus, instead of making pockets and baked to melt the cheese. I sauteed the mushrooms with the onions and roasted peppers, not separately. I made the sauce as directed, then, I added 1/2 cup marsala wine with some cornstarch to thicken.I added some butter at the end to glaze the sauce. I then poured over the cutlets and served. Do NOT salt the sauce, as the proscuitto is salty enough. Delicious!  -  22 Mar 2009  (Review from Allrecipes USA and Canada)


    It took a little time to prepare but the end result...fantastic. My husband won't stop talking about this meal. Delicious!  -  14 Oct 2004  (Review from Allrecipes USA and Canada)