Veal Cutlets Alla Romana Recipe
Once you try this Veal Cutlets Alla Romana recipe, you will never go for another recipe again. A good way to use up Meat Meatloaf is to make some irresistible Veal Cutlets Alla Romana. I will prepare this Veal Cutlets Alla Romana as Main Dish for a get-together I am soon going to host. The first taste of this delightful Veal Cutlets Alla Romana from the Italian cuisine is enough to addict you to it for life! Stop ruminating and make this Veal Cutlets Alla Romana right now!
Ingredients
1/2 pound veal cutlets, each about 1/4 inch thick
1 to 2 slices cooked ham
1 to 2 slices Muenster cheese
1/4 teaspoon ground sage
1 egg
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
1 tablespoon salad oil
1/4 cup water
Directions
1. With meat mallet or dull edge of French knife, pound each cutlet to 1/8 inch thickness. Cut cutlets into pieces about 3" by 2".
2. Arrange ham on half of veal pieces, cutting ham to fit and making sure that ham pieces are slightly smaller than veal. Top with cheese, cutting the same as for ham. Sprinkle ham-and-cheese-topped veal with sage; top with remaining veal pieces. With meat mallet or dull edge of French knife, pound edges of each stack to seal in ham and cheese.
3. In pie plate, beat egg. On waxed paper,combine flour, salt, and pepper. Dip veal stacks into egg, then coat with flour mixture.
4. In 12-inch skillet over medium-high heat, heat butter or margarine and salad oil until hot. Cook veal until browned on both sides, about 3 to 4 minutes. Add water, stirring to loosen brown bits from bottom of skillet.
2. Arrange ham on half of veal pieces, cutting ham to fit and making sure that ham pieces are slightly smaller than veal. Top with cheese, cutting the same as for ham. Sprinkle ham-and-cheese-topped veal with sage; top with remaining veal pieces. With meat mallet or dull edge of French knife, pound edges of each stack to seal in ham and cheese.
3. In pie plate, beat egg. On waxed paper,combine flour, salt, and pepper. Dip veal stacks into egg, then coat with flour mixture.
4. In 12-inch skillet over medium-high heat, heat butter or margarine and salad oil until hot. Cook veal until browned on both sides, about 3 to 4 minutes. Add water, stirring to loosen brown bits from bottom of skillet.
