Stuffed veal cutlets alla Laziale
Stuffed veal cutlets alla Laziale

Preparation time 35 minutes

Total time: 1 hour

Ingredients

  1. 125 mL (1/2 cup) white wine
  2. 30 mL (2 tablespoons) brandy
  3. 60 ml (1/4 cup) of beef broth
  4. 60 mL (1/4 cup) 35% cream
  5. To taste, salt and pepper
  6. 2 shallots, chopped
  7. 15 mL (1 tablespoon) butter
  8. 125 mL (1/2 cup) sliced mushrooms
  9. 60 mL (1/4 cup) all-purpose flour
  10. 45 mL (3 tablespoons) Compliments olive oil
  11. 4 veal cutlets (180 g 6oz each)
  12. 120 g (4 oz) Friulano cheese
  13. 4 large slices prosciutto

Directions

  1. Flatten veal with a meat tenderizer. Arrange prosciutto on cutlets and tenderize again. Cut cheese into sticks and place in the centre of each veal cutlet. Roll up cutlets, securing each with a toothpick. Heat oil in an ovenproof skillet.
  2. Dust cutlets with flour and sear for 1 minute on each side. Add mushrooms and then place in 200˚C (400˚F) oven. Cook for 10 minutes, turning over halfway through cooking. Reserve.
  3. After removing excess oil from skillet, melt butter. Add shallots and cook for 1 minute. Deglaze pan with white wine and add brandy, if desired. Cook to reduce liquid by half.
  4. Incorporate the beef broth and cream, and cook over medium heat for 3 to 4 minutes, until desired consistency is reached. Remove toothpicks and spoon sauce onto cutlets.
  5. Season with salt and pepper to taste.
  6. Serve with snow peas and new potatoes.

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