Italian Stuffed Veal Cutlet Recipe
Are you looking for people's choice Italian Stuffed Veal Cutlet recipe? The marriage of the amazing flavors of Meat Meatloaf with other ingredients is the secret to this Italian Stuffed Veal Cutlet. Seems like Italian food never lets you down. This recipe of Italian Stuffed Veal Cutlet is one such example. Enjoy this dish with your kin and friends and get back to me with all that they have said.
Ingredients
1 pound veal cutlet, cut in serving pieces about 1/2 inch thick
1/4 pound Swiss cheese, sliced very thin
1/4 pound prosciutto, sliced very thin
2/3 cup fine, fresh bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon finely chopped parsley
2 teaspoons finely chopped celery leaves
1 clove garlic, minced
Pinch each of oregano, basil and rosemary
Salt and freshly ground black pepper
Flour
1 egg
3 tablespoons milk
1/4 cup butter
Directions
1. With a short, sharp-bladed knife, cut a deep pocket in each piece of veal. (Insert the knife in the longest side and cut through almost the entire area of the meat.)
2. Wrap a slice of Swiss cheese around a slice of prosciutto for each piece of veal. Fit into the veal pocket and press tightly closed.
3. Mix the bread crumbs with the Parmesan cheese, parsley, celery, garlic and herbs to make breading mixture.
4. Season the meat on both sides with salt and pepper and dredge with flour. Beat the egg well with the milk and dip the cutlets into the mixture, then roll in the seasoned crumbs.
5. Melt the butter in a heavy skillet, add the cutlets and cook uncovered over moderate heat twenty minutes, turning to brown evenly.
2. Wrap a slice of Swiss cheese around a slice of prosciutto for each piece of veal. Fit into the veal pocket and press tightly closed.
3. Mix the bread crumbs with the Parmesan cheese, parsley, celery, garlic and herbs to make breading mixture.
4. Season the meat on both sides with salt and pepper and dredge with flour. Beat the egg well with the milk and dip the cutlets into the mixture, then roll in the seasoned crumbs.
5. Melt the butter in a heavy skillet, add the cutlets and cook uncovered over moderate heat twenty minutes, turning to brown evenly.
