Italian recipes
Veal Cartuccio
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55 min
Serves 4
Italian
Ingredients
- 4 veal cutlets 4 veal cutlets
- Flour for dredging Flour for dredging
- 2 tbsp unsalted butter 30 ml unsalted butter
- 2 cup mushrooms (sliced) 480 ml mushrooms (sliced)
- 2 onions, sliced 2 onions, sliced
- 1 egg, lightly beaten 1 egg, lightly beaten
- 2 artichoke hearts, sliced 2 artichoke hearts, sliced
- 1 cup green peas 240 ml green peas
- 4 slice prosciutto 4 slice prosciutto
- 1 bunch parsley (finely chopped) 1 bunch parsley (finely chopped)
- 1 cup Parmesan cheese (grated) 240 ml Parmesan cheese (grated)
Method
Preheat oven to 350 degrees F.
Dredge the veal cutlets in the flour, then in the beaten egg and again in the flour. In a frying pan large enough to hold the 4 cutlets add the butter and saute the cutlets for 4 minutes, turning once. Place the cutlets in a baking dish and set aside.
Put the artichokes in the frying pan and saute. Add the mushrooms, onions and peas and saute. Pour sauteed vegetables over the veal cutlets and cover with the prosciutto and parsley. Pour over any leftover butter from the frying pan, top with the Parmesan cheese and bake for 30 to 45 minutes, until the meat is done.
Dredge the veal cutlets in the flour, then in the beaten egg and again in the flour. In a frying pan large enough to hold the 4 cutlets add the butter and saute the cutlets for 4 minutes, turning once. Place the cutlets in a baking dish and set aside.
Put the artichokes in the frying pan and saute. Add the mushrooms, onions and peas and saute. Pour sauteed vegetables over the veal cutlets and cover with the prosciutto and parsley. Pour over any leftover butter from the frying pan, top with the Parmesan cheese and bake for 30 to 45 minutes, until the meat is done.
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