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Stuffed Veal Cutlets




Source of Recipe


mom
2 lbs. veal scaloppine (16 scallops)
1/2 lb. Swiss cheese
8 slices prosciutto
1/2 tsp. salt
2 Tblsp. flour
3 eggs
1/2 cup olive oil
1/2 stick butter
10 medium mushroom caps
1 tsp. chopped parsley

Method


Pound veal with a mallet if more than 1/4" thick.

Cut cheese into 8 slices that will fit in center of veal leaving a 1" border.

Wrap each slice of prosciutto around a slice of cheese; place in the center of cutlets.

Cover each with remaining cutlets, enclosing filling.
Press edges to seal.

Sprinkle stuffed veal with salt; dust with flour.
Beat eggs in a pie plate.

Heat oil in very large skillet over medium high heat.
Dip veal into egg, coating both sides.

Sauté until golden brown on both sides or until veal is tender, turning with a spatula.

Sauté 2 or 3 stuffed cutlets at a time.

Remove them to an ovenproof serving platter; keep warm in a very low oven (275º) while sautéing the remainder.

Melt butter in saucepan.


Add mushroom caps; sauté until golden brown.

Spoon over the veal.

Serves 6 - 8