Stuffed veal cutlets alla Laziale
Prep Time
Cooking Mode
125 mL (½ cup) cup white wine
30 mL (2 tablespoons) tbsp brandy
60 ml (¼ cup) cup beef broth
60 mL (¼ cup) cup 35% cream
To taste salt and pepper
2 shallots
15 mL (1 tbsp) tbsp butter
125 mL (½ cup) cup sliced mushrooms
60 mL (¼ cup) cup all-purpose flour
45 mL (3 tablespoons) tbsp Compliments olive oil
4 veal cutlets
120 g (4 oz) oz Friulano cheese
4 large slices prosciutto
125 mL (½ cup) cup white wine
30 mL (2 tablespoons) tbsp brandy
60 ml (¼ cup) cup beef broth
60 mL (¼ cup) cup 35% cream
To taste salt and pepper
2 shallots
15 mL (1 tbsp) tbsp butter
125 mL (½ cup) cup sliced mushrooms
60 mL (¼ cup) cup all-purpose flour
45 mL (3 tablespoons) tbsp Compliments olive oil
4 veal cutlets
120 g (4 oz) oz Friulano cheese
4 large slices prosciutto
Directions
1Flatten veal with a meat tenderizer. Arrange prosciutto on cutlets and tenderize again. Cut cheese into sticks and place in the centre of each veal cutlet. Roll up cutlets, securing each with a toothpick. Heat oil in an ovenproof skillet.
2Dust cutlets with flour and sear for 1 minute on each side. Add mushrooms and then place in 200˚C (400˚F) oven. Cook for 10 minutes, turning over halfway through cooking. Reserve.
3After removing excess oil from skillet, melt butter. Add shallots and cook for 1 minute. Deglaze pan with white wine and add brandy, if desired. Cook to reduce liquid by half.
4Incorporate the beef broth and cream, and cook over medium heat for 3 to 4 minutes, until desired consistency is reached. Remove toothpicks and spoon sauce onto cutlets.
5Season with salt and pepper to taste.
6Serve with snow peas and new potatoes.
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