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kitchenkat
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Site Admin
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| Joined: 07 Mar 2006 |
| Posts: 2817 |
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Posted: Fri Feb 20, 2009 12:08 pm Post subject: Stuffed Veal Cutlets |
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Stuffed Veal Cutlets
6 veal cutlets
6 slices prosciutto
4 oz fontina cheese, cut into 5 strips
1/4 tsp salt
1/4 tsp pepper
1/2 cup all purpose flour
1 tbs butter or margarine, melted
1 tbs vegetable oil
1 cup dry white wine
hot cooked spaghetti
Place cutlets between sheets of heavy duty plastic wrap, flatten to 1/8" thickness using a pounder or rolling pin. Wrap prosciutto slice around each cheese strip and place in center of each cutlet. Fold ends of veal cutlet over prosciutto and cheese, fold sides over and secure with wooden pick. Sprinkle with salt and pepper, dredge in flour. Brown on all sides in butter and oil in a heavy skillet. Remove and keep warm. Add wine to skillet, boil until wine is reduced by half. Add veal, cover and simmer 5 minutes. Serve on a bed of spaghetti. Serves 6. |
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