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Vitello Mandaralto Recipe
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To make Vitello Mandaralto you will need
Ingredients
| | STUFFING | | | | 1/3 | pounds | Mozzarella cheese;grated | | 1/3 | pounds | Prosciutto or Parma ham; diced | | 1 | | Egg yolk | | 1 | tablespoon | Finely chopped parsley | | 2 | tablespoons | Freshly grated Parmesan cheese | | | Salt & fresh black pepper |
| | VEAL | | | | 1/2 | cups | Flour | | 2 | | Eggs; beaten | | 1/2 | cups | Slivered almonds | | 1/2 | cups | Fresh bread crumbs | | 4 | tablespoons | Olive oil | | 6 | slices | Mozzarella cheese; thin |
| | TO FINISH THE DISH | | | | 1/2 | | Bottle dry red wine | | 3 | cups | Demi-glace | | 1 | cup | Washed; quartered fresh mushrooms | | | Salt & pepper | | 1 1/2 | pounds | Spinach; stemmed, washed & steamed |
Instructions
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.
Enjoy your Vitello Mandaralto
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Tue 19 Aug 2008
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