VEAL ANGELICA

facebook share image   twitter share image   pinterest share image   E-Mail share image



Veal Angelica image

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.

Provided by WANNABACHEF

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 4

Number Of Ingredients 16

8 (2 ounce) veal cutlets, pounded to 1/4 inch thickness
8 (1 ounce) slices provolone cheese
8 fresh asparagus spears
4 (1/2 ounce) slices prosciutto
1 pinch salt and pepper to taste
1 pinch garlic powder to taste
½ cup all-purpose flour
1 egg, beaten
½ cup milk
1 cup seasoned dry bread crumbs
¼ cup olive oil
2 cups sliced fresh mushrooms
½ cup chopped Vidalia onion
½ cup sliced roasted red peppers
1 cup red wine
1 cup chicken broth

Steps:

  • 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.
  • 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 : Calories 771.6 calories, Carbohydrate 43.1 g, Cholesterol 176.7 mg, Fat 42.1 g, Fiber 3.6 g, Protein 44 g, SaturatedFat 16.4 g, Sodium 1481.1 mg, Sugar 7 g

There are no comments yet!