Québec Milk-Fed Veal cutlets stuffed with prosciutto, Brie triple crème, and cranberries | IGA recipes

Québec Milk-Fed Veal cutlets stuffed with prosciutto, Brie triple crème, and cranberries

veal cutlet

Preparation time 15 minutes

Total time: 30 minutes

Ingredients

8 large slices prosciutto
8 Québec milk-fed veal cutlets
8 pieces Brie Triple Crème cheese
8 sage leaves, snipped
60 mL (1/4 cup) dried cranberries
To taste, salt and pepper
10 mL (2 tsp.) butter
10 mL (2 tsp.) vegetable oil

Directions

Preheat oven to 180°C (350°F).
For each roulade, spread a prosciutto slice over each cutlet.
Next, top with a cheese slice, 7,5 ml (1/2 tbsp.) of cranberries, and sprinkle with sage. Salt and pepper.
Roll up and secure with a toothpick at each end.
Heat butter and oil in a baking pan over medium-high heat. Add roulades and quickly brown on all sides. Salt and pepper. Bake for 7 minutes.
Serve with grilled beets and pesto pasta.