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.
Saut� until golden brown on both sides or until veal is tender, turning with a spatula.
Saut� 2 or 3 stuffed cutlets at a time.
Remove them to an ovenproof serving platter; keep warm in a very low oven (275�) while saut�ing the remainder.
Melt butter in saucepan.
Add mushroom caps; saut� until golden brown.
Spoon over the veal.
Serves 6 - 8
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