Imoltini Di Vitello Con Formaggio Recipe




 Veal cutlets4
 Grated mozzarella cheese4 Ounce
 Grated parmesan cheese2 Ounce
 Egg1 , beaten
 Sage1 Teaspoon
 Flour4 Ounce
 Salt1⁄2 Teaspoon
 Pepper1 Pinch
 Butter4 Tablespoon
 White wine2 Ounce
 Sweet vermouth2 Ounce

Nutrition Facts

Serving size: Complete recipe

Calories 1949 Calories from Fat 907

% Daily Value*

Total Fat 103 g158.4%

Saturated Fat 60.6 g303.1%

Trans Fat 0 g

Cholesterol 749.8 mg249.9%

Sodium 2864 mg119.3%

Total Carbohydrates 97 g32.3%

Dietary Fiber 5.1 g20.4%

Sugars 3.7 g

Protein 138 g276.1%

Vitamin A 61.1% Vitamin C 2.7%

Calcium 135.3% Iron 50%

*Based on a 2000 Calorie diet


Make pockets in the veal by cutting into one side with a sharp knife, and going almost over to the other side, then slicing through lengthwise.
Combine the cheeses, egg and sage, and stuff the mixture inside the pockets.
Dredge the veal lightly in flour seasoned with salt and pepper.
Heat the butter in a large frying pan, then cook the veal until it is browned on both sides.
Add the wine and vermouth, and cook, covered, for 10 minutes.
Remove cutlets to a heated serving platter and reduce the sauce for several minutes, then pour over the veal and serve.