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Veal Cutlets with prosciutto, broccolini and mushrooms

Veal Cutlets with prosciutto, broccolini and mushrooms

Main course | Easy | 1 hour
Main course
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 270
  • Lipides 13 g 20 %
    • Saturated fat  7 g
    • 38 %
  • Cholesterol 90 mg
  • Sodium  670 mg 28 %
  • Carbohydrate 7 g 2 %
    • Fibre  2 g 8 %
    • Sugars  1 g
  • Protein 32 g
    • Vitamin A 20 %
    • Vitamin C 60 %
    • Calcium 15 %
    • Iron 10 %
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Recipe details

Ingredients

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Directions

  1. Preheat the oven to 100˚C (200˚F).
  2. Place a slice of prosciutto on each veal cutlet. Secure with 2 toothpicks and then cut in half. Set aside.
  3. Heat 5 mL (2 tsp.) of butter and the oil in a non-stick skillet over medium-high heat. Add mushrooms and sauté for 2 minutes. Reduce heat to medium and add the broccolini. Season with salt and pepper to taste. Cook, covered, for about 5 minutes or until tender-crisp. Remove from skillet and keep warm.
  4. In the same skillet, sear cutlets 1 minute per side over medium-high heat. Remove from skillet and reserve.
  5. In the same pan, add remaining butter and sauté the shallot for 30 seconds. Deglaze with chicken stock, scraping the bottom of the pan to remove browned bits. Reduce by a third. Whisk in the mustard and cream.
  6. Remove toothpicks before placing cutlets in skillet. Turn them to cover well with sauce.
  7. Place 2 half-cutlets on each plate. Cover with a bit of sauce and top with vegetables. Garnish with a slice of mozzarina di Bufala and season with pepper to taste. Serve with risotto, polenta, or mashed potatoes, along with some sliced tomatoes.

CHEF'S SECRET: Bring the mozzarina di Bufala to room temperature for at least 30 minutes so it won't be cold when served.

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