Stuffed Veal Cutlets

    Stuffed Veal Cutlets

    2saves
    1hour10min


    33 people made this

    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.

    Ingredients
    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

    Directions
    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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