Vitello mandaralto
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Veal cutlets | |
| ⅓ | pounds | Mozzarella cheese;grated |
| ⅓ | pounds | Prosciutto or Parma ham; diced |
| 1 | Egg yolk | |
| 1 | tablespoon | Finely chopped parsley |
| 2 | tablespoons | Freshly grated Parmesan cheese |
| Salt & fresh black pepper | ||
| ½ | cup | Flour |
| 2 | Eggs; beaten | |
| ½ | cup | Slivered almonds |
| ½ | cup | Fresh bread crumbs |
| 4 | tablespoons | Olive oil |
| 6 | slices | Mozzarella cheese; thin |
| ½ | Bottle dry red wine | |
| 3 | cups | Demi-glace |
| 1 | cup | Washed; quartered fresh mushrooms |
| Salt & pepper | ||
| 1½ | pounds | Spinach; stemmed, washed & steamed |
Directions
STUFFING
VEAL
TO FINISH THE DISH
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 ½ 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.
IL TULIPANO
11052 BISCAYNE BLVD., MIAMI
WINE: TAURASI RISERVA, 1977
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .