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Recipe for :

Stuffed Veal Cutlets

This is one of the recipes that has been provided by Shirley Cline from San Fransisco.


2 lbs. veal scaloppine (16 scallops)
1/2 lb. Swiss cheese
8 slices prosciutto
1/2 tsp. salt
2 Tblsp. flour
3 eggs
1/2 cup olive oil
1/2 stick butter
10 medium mushroom caps
1 tsp. chopped parsley

  • Pound veal with a mallet if more than 1/4" thick.
  • Cut cheese into 8 slices that will fit in center of veal leaving a 1" border.
  • Wrap each slice of prosciutto around a slice of cheese; place in the center of cutlets.
  • Cover each with remaining cutlets, enclosing filling.
  • Press edges to seal.
  • Sprinkle stuffed veal with salt; dust with flour.
  • Beat eggs in a pie plate.
  • Heat oil in very large skillet over medium high heat.
  • Dip veal into egg, coating both sides.
  • Sauté until golden brown on both sides or until veal is tender, turning with a spatula.
  • Sauté 2 or 3 stuffed cutlets at a time.
  • Remove them to an ovenproof serving platter; keep warm in a very low oven (275º) while sautéing the remainder.
  • Melt butter in saucepan.
  • Add mushroom caps; sauté until golden brown.
  • Spoon over the veal.

Serves 6 - 8

Shirley Cline