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  Veal cutlets 4
  Grated mozzarella cheese 4 Ounce
  Grated parmesan cheese 2 Ounce
  Egg 1 , beaten
  Sage 1 Teaspoon
  Flour 4 Ounce
  Salt 1⁄2 Teaspoon
  Pepper 1 Pinch
  Butter 4 Tablespoon
  White wine 2 Ounce
  Sweet vermouth 2 Ounce

Make pockets in the veal by cutting into one side with a sharp knife, and going almost over to the other side, then slicing through lengthwise.
Combine the cheeses, egg and sage, and stuff the mixture inside the pockets.
Dredge the veal lightly in flour seasoned with salt and pepper.
Heat the butter in a large frying pan, then cook the veal until it is browned on both sides.
Add the wine and vermouth, and cook, covered, for 10 minutes.
Remove cutlets to a heated serving platter and reduce the sauce for several minutes, then pour over the veal and serve.

Recipe Summary

Main Dish

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