Rating: 4.5 stars 4.3
41 Ratings
  • 5 star values: 27
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2

Elegant stuffed veal medallions made with asparagus and provolone cheese are breaded and fried, then slow cooked to a brilliant finish in a mushroom wine sauce.

Recipe Summary

prep:
25 mins
cook:
45 mins
additional:
30 mins
total:
1 hr 40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season each veal cutlet with salt, pepper, and garlic powder. On each of four of the cutlets, 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 cutlet, folding under and pressing the edges together to make a package.

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  • In a shallow bowl, whisk together egg and milk. Place the bread crumbs on a plate. Dredge both sides of the veal packages in flour. Dip each one in the egg mixture, then coat with bread crumbs. Place on a plate, and refrigerate for 30 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a large cast-iron skillet over medium-high heat. The skillet 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 away - it will no longer smell as strongly. Pour in the chicken broth, and add the mushrooms.

  • Place the skillet and its contents into the preheated oven, and bake for about 30 minutes, or until the internal temperature of the veal has reached 160 degrees F (70 degrees C). The sauce should also be reduced by about half.

Nutrition Facts

772 calories; protein 44g; carbohydrates 43.1g; fat 42.1g; cholesterol 176.7mg; sodium 1481.1mg. Full Nutrition
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