- Meat and poultry
This is an elegant main course, which will go down well at formal dinner parties. Enjoy with mashed potatoes, if desired.
34 people made this
- 8 (50g) veal escalopes, pounded to 5mm thickness
- 8 (25g) slices mozzarella cheese
- 8 fresh asparagus spears
- 4 slices prosciutto
- salt and pepper to taste
- garlic granules to taste
- 60g plain flour
- 1 egg, beaten
- 125ml milk
- 120g seasoned dry breadcrumbs
- 4 tablespoons olive oil
- 200g sliced fresh mushrooms
- 85 chopped red onion
- 100g sliced roasted red peppers
- 250ml red wine
- 250ml chicken stock
MethodPrep:30min ›Cook:45min ›Extra time:30min chilling › Ready in:1hr45min
- Season each veal escalope with salt, pepper and garlic granules. On each of the escalopes, place 1 slice of cheese, 2 spears of asparagus, one slice of prosciutto and another slice of cheese on top. Top each stack with a second escalope, folding under and pressing the edges together to make a package.
- In a shallow bowl, beat together egg and milk. Place the breadcrumbs on a plate. Dredge both sides of the veal packages in flour. Dip each one in the egg mixture, then coat with breadcrumbs. Place on a plate and refrigerate for 30 minutes.
- Preheat the oven to 180 C / Gas 4. Heat olive oil in a large cast-iron frying pan over medium-high heat. The frying pan should be large enough to hold all four packages. Brown the veal on both sides, about 5 minutes per side. Add the onion and red peppers and cook over medium heat until they are translucent. Pour in the wine and simmer until the alcohol has cooked off - it will no longer smell as strong. Pour in the chicken stock and add the mushrooms.
- Place the frying pan and its contents into the preheated oven and bake for about 30 minutes or until the internal temperature of the veal has reached 70 degrees C. The sauce should also be reduced by about half.
Reviews & ratingsAverage global rating:(36)
Reviews in English (31)
The best veal I've ever had. I made a few changes....didnt have any asparagus...and didnt use the red peppers. I used 2 packs of veal scallopine (about 8 pieces),egged,breaded and fried them. Transfered them to a baking dish and layered them with procuitto and provolone cheese. I made the wine sauce with one whole pack of white button mushrooms sliced and used beef broth instead of the chicken broth....thickened it slightly with cornstarch. I placed a small amount of sauce upon each piece of provolone(which was ontop of the veal) and covered the pan with foil and baked for about 15-20 min. on 300 degrees until the cheese was melty and bubbly. Served with more of the mushroom wine sauce on top. The veal was so tender and delicious! Hubby loved it. This is a true keeper. It tasted like I went out to eat at some fancy restaurant!-07 Dec 2005
Excellent recipe! Not as time consuming as I anticipated but I did make some changes and they turned out great! First, I decided to layer the provolone, prosciutto, and asparagus, instead of making pockets and baked to melt the cheese. I sauteed the mushrooms with the onions and roasted peppers, not separately. I made the sauce as directed, then, I added 1/2 cup marsala wine with some cornstarch to thicken.I added some butter at the end to glaze the sauce. I then poured over the cutlets and served. Do NOT salt the sauce, as the proscuitto is salty enough. Delicious!-22 Mar 2009
It took a little time to prepare but the end result...fantastic. My husband won't stop talking about this meal. Delicious!-14 Oct 2004