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

Rating: 4.50 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)



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

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