Stuffed Veal Cutlets Recipe
These stuffed veal cutlets are fried veal cutlets prepared with a cheese and ham filling. Smeared with a flavored cream cheese mix, the ham is sealed in the pounded veal cutelts and breaded with crumbs. Fried to a golden brown, these cutlets are indulgent and quite heavy.
Ingredients
1 package (3 ounces) cream cheese, softened
2 teaspoons grated Parmesan cheese
1 teaspoon Dijon mustard
1/2 teaspoon dried parsley flakes
1/8 teaspoon garlic powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup seasoned dry bread crumbs
2 eggs
8 thin slices fully cooked ham
8 veal cutlets, pounded thin
8 thin slices Swiss cheese (each about 4 inches square), halved Oil for frying
Directions
Combine cream cheese, Parmfesan cheese, mustard, parsley flakes and garlic powder in small mixing bowl.
Mix well.
Set aside.
Mix flour, salt and pepper in shallow dish.
Place bread crumbs on sheet of waxed paper.
Beat eggs slightly in another shallow 4ish.
Set aside.
Place ham slice on top of each cut let.
Trim ham to within 1/2 inch of cut let edge.
Spread each ham slice with one-eighth of cream cheese mixture (a scant tablespoon).
Top each with 2 pieces Swiss cheese.
Brush top edges of cutlets with egg.
Fold in half.
Press and pound edges of cutlets together with meat mallet to seal.
Carefully coat both sides with flour mixture.
Dip stuffed cutlets in egg, and then in bread crumbs, pressing to coat thoroughly.
Cover and refrigerate about 1 hour.
Heat 2 inches Oil in deep-fryer or large saucepan to 350 °F.
Fry 1 stuffed cutlet at a time, about 2 1/2 minutes, or until deep golden brown, turning over once.
Drain on paper towels.
Mix well.
Set aside.
Mix flour, salt and pepper in shallow dish.
Place bread crumbs on sheet of waxed paper.
Beat eggs slightly in another shallow 4ish.
Set aside.
Place ham slice on top of each cut let.
Trim ham to within 1/2 inch of cut let edge.
Spread each ham slice with one-eighth of cream cheese mixture (a scant tablespoon).
Top each with 2 pieces Swiss cheese.
Brush top edges of cutlets with egg.
Fold in half.
Press and pound edges of cutlets together with meat mallet to seal.
Carefully coat both sides with flour mixture.
Dip stuffed cutlets in egg, and then in bread crumbs, pressing to coat thoroughly.
Cover and refrigerate about 1 hour.
Heat 2 inches Oil in deep-fryer or large saucepan to 350 °F.
Fry 1 stuffed cutlet at a time, about 2 1/2 minutes, or until deep golden brown, turning over once.
Drain on paper towels.
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