Cuscinetti Di Vitello – Braised Veal Cutlets with Prosciutto and Cheese Stuffing

Place one square slice of cheese and one square slice of prosciutto on each of eight veal cutlets and top with the remaining 8 cutlets. The veal should completely cover the cheese and prosciutto. Press and seal the edges of the veal by tapping them with the flat blade of a cleaver or the bottom of a heavy bottle, respectively. Salt and season with pepper, roll in flour and shake off the excess flour. Melt the butter with the oil in a heavy 25 to 30 cm frying pan at a moderate temperature. When the foam has settled, add the cuscinetti 3 or 4 at a time and fry them in the hot fat, turning them carefully with a slotted spoon or a spatula, until they are golden brown on both sides. Then transfer them to a platter. Pour off most of the fat from the frying pan, leaving only a narrow layer on the bottom. Pour in the wine and bring to a rapid boil, stirring in any drippings clinging to the skillet. Continue cooking until the wine has reduced to a quarter cup. Add 1/2 cup clear soup and make light. Then return the veal to the roasting pan, cover and simmer at a low temperature for 20 minutes, turning the cuscinetti after 10 minutes. Then transfer to a warmed serving bowl and pour the remaining quarter cup of soup into the roasting pan. The soup

Related Recipes:

Veal Chops with Mushroom Stuffing on Red Long Grain Rice and Zucchini VegetablesA delicious mushroom dish for any occasion! For the filling, sweat finely chopped shallots in olive oil until... Schnitzel Pot with Ham and MushroomsCut 2-3 small pieces from each cutlet. Season the cutlets with salt and pepper, coat with breadcrumbs and fry... Stuffed Veal Rolls with Emmental and SagePlace the veal cutlets between two sheets of cling film, which have been brushed with oil beforehand, and... Milanese EscalopeFor the Milanese cutlets, grate the Parmesan fresh and mix with the breadcrumbs. Crack the egg and whisk in a... Veal Chops with Celery Puree and Swiss ChardHeat 1 tbsp. butter and 1 tbsp. oil in a frying pan and sear veal chops in it on both sides. The meat should... Riesling Cutlet with GrapesBeat the veal escalopes until flat. Heat the clarified butter in a large heavy frying pan. Sear the veal... Mother’s Day Heart CakeFirst prepare a Sacher cake dough according to the classic basic recipe. To do this, whisk the egg whites with... Piccata Alla MilanesePeel tomatoes, cut into quarters, remove seeds and cut into cubes. Peel shallot, garlic and cut into cubes... Tartar of the Veal and Tuna with Braised Thyme …Cut tuna and veal fillet into cubes with a large, sharp kitchen knife and chop finely. Season with the listed... Pheasant with Walnuts and Sour CreamA delicious strawberry recipe! Sauté the pheasant in olive oil, then cover the breast with tin foil, roast at...