Vitello mandaralto

Yield: 6 Servings

Measure Ingredient
6 \N Veal cutlets
⅓ pounds Mozzarella cheese;grated
⅓ pounds Prosciutto or Parma ham; diced
1 \N Egg yolk
1 tablespoon Finely chopped parsley
2 tablespoons Freshly grated Parmesan cheese
\N \N Salt & fresh black pepper
½ cup Flour
2 \N Eggs; beaten
½ cup Slivered almonds
½ cup Fresh bread crumbs
4 tablespoons Olive oil
6 slices Mozzarella cheese; thin
½ \N Bottle dry red wine
3 cups Demi-glace
1 cup Washed; quartered fresh mushrooms
\N \N Salt & pepper
1½ pounds Spinach; stemmed, washed & steamed

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, .

Similar recipes