| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
Meat |
6 |
Servings |
INGREDIENTS
| 6 |
|
Veal cutlets |
| 1/3 |
lb |
Mozzarella cheese;grated |
| 1/3 |
lb |
Prosciutto or Parma ham; diced |
| 1 |
|
Egg yolk |
| 1 |
tb |
Finely chopped parsley |
| 2 |
tb |
Freshly grated Parmesan cheese |
|
|
Salt & fresh black pepper |
| 1/2 |
c |
Flour |
| 2 |
|
Eggs; beaten |
| 1/2 |
c |
Slivered almonds |
| 1/2 |
c |
Fresh bread crumbs |
| 4 |
tb |
Olive oil |
| 6 |
sl |
Mozzarella cheese; thin |
| 1/2 |
|
Bottle dry red wine |
| 3 |
c |
Demi-glace |
| 1 |
c |
Washed; quartered fresh mushrooms |
|
|
Salt & pepper |
| 1 1/2 |
lb |
Spinach; stemmed, washed & steamed |
INSTRUCTIONS
STUFFING
VEAL
TO FINISH THE DISH
1. Pound the veal w/ side of a cleaver between 2 sheets of dampened waxed
paper. Combine the ingredients for the stuffing, seasoning to taste. Place
a spoonful of stuffing on each veal cutlet, fold in half, & secure the ends
w/ a toothpick. Preheat the oven to 350 F.
2. For the veal: dip each stuffed cutlet first in flour, then in egg, then
finally in the almonds and bread crumbs. Heat the olive oil in a heavy
frying pan & brown the veal cutlets quickly on all sides. Transfer the veal
w/ a slotted spoon to a baking dish, & place a slice of mozzarella on top
of each. Bake the veal for 10 minutes.
3. To make the sauce: place the wine in large saucepan & boil until only
1/2 cup liquid remains. Add the demi-glace and mushrooms, & simmer for 3
minutes. Season to taste with salt and pepper.
4. To finish the dish, place each stuffed cutlet in center of a warm
plate. Surround with spinach and ladle the sauce over the veal.
IL TULIPANO
11052 BISCAYNE BLVD., MIAMI
WINE: TAURASI RISERVA, 1977
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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