Vitello Mandaralto Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: Veal cutlets,
STUFFING
1/3 lbs: Mozzarella cheese, grated
1/3 lbs: Prosciutto or Parma ham, diced
1: Egg yolk,
1 tbsp: Finely chopped parsley,
2 tbsp: Freshly grated Parmesan cheese,
Salt & fresh black pepper,
VEAL
1/2 cup: Flour,
2: Eggs, beaten
1/2 cup: Slivered almonds,
1/2 cup: Fresh bread crumbs,
4 tbsp: Olive oil,
6 slice: Mozzarella cheese, thin
TO FINISH THE DISH
1/2 Bottle: dry red wine,
3 cup: Demi-glace,
1 cup: Washed, quartered fresh mushrooms
Salt & pepper,
1 1/2 lbs: Spinach, stemmed, washed & steamed
Directions:
1. Pound the veal w/ side of a cleaver between 2 sheets of dampened waxed
paper. Combine the ingredients for the stuffing, seasoning to taste. Place
a spoonful of stuffing on each veal cutlet, fold in half, & secure the ends
w/ a toothpick. Preheat the oven to 350 F.
2. For the veal: dip each stuffed cutlet first in flour, then in egg, then
finally in the almonds and bread crumbs. Heat the olive oil in a heavy
frying pan & brown the veal cutlets quickly on all sides. Transfer the veal
w/ a slotted spoon to a baking dish, & place a slice of mozzarella on top
of each. Bake the veal for 10 minutes.
3. To make the sauce: place the wine in large saucepan & boil until only
1/2 cup liquid remains. Add the demi-glace and mushrooms, & simmer for 3
minutes. Season to taste with salt and pepper.
4. To finish the dish, place each stuffed cutlet in center of a warm
plate. Surround with spinach and ladle the sauce over the veal.
IL TULIPANO
11052 BISCAYNE BLVD., MIAMI
WINE: TAURASI RISERVA, 1977
From the. Downloaded from
Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
paper. Combine the ingredients for the stuffing, seasoning to taste. Place
a spoonful of stuffing on each veal cutlet, fold in half, & secure the ends
w/ a toothpick. Preheat the oven to 350 F.
2. For the veal: dip each stuffed cutlet first in flour, then in egg, then
finally in the almonds and bread crumbs. Heat the olive oil in a heavy
frying pan & brown the veal cutlets quickly on all sides. Transfer the veal
w/ a slotted spoon to a baking dish, & place a slice of mozzarella on top
of each. Bake the veal for 10 minutes.
3. To make the sauce: place the wine in large saucepan & boil until only
1/2 cup liquid remains. Add the demi-glace and mushrooms, & simmer for 3
minutes. Season to taste with salt and pepper.
4. To finish the dish, place each stuffed cutlet in center of a warm
plate. Surround with spinach and ladle the sauce over the veal.
IL TULIPANO
11052 BISCAYNE BLVD., MIAMI
WINE: TAURASI RISERVA, 1977
From the
Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
Tags
Meat