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Stuffed Veal Cutlets On Sea Shells

Fettuccine.Inn's picture
Ingredients
  Veal cutlets 6 , thinly sliced
  Chopped onion 1⁄4 Cup (4 tbs)
  Dry breadcrumbs 1⁄4 Cup (4 tbs)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Thyme 1 Pinch
  Ham slices 6
  Thin ham slices 6
  Butter 1⁄4 Cup (4 tbs)
  Onions 4 Large, sliced
  Carrots 2 Large, thinly sliced
  Fresh ripe tomatoes 2 , cut into wedges
  Dry white wine 1⁄2 Cup (8 tbs)
  Beef broth 1⁄2 Cup (8 tbs)
  Grated gruyere cheese 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1. Cook shells according to package directions.
2. Preheat the oven to 350°F
3. In a large pan, cook the shells according to the package instructions.

MAKING
4. Season the veal cutlets with salt and pepper
5. Sprinkle the chopped onions on top of the veal cutlets
6. In a large bowl, mix breadcrumbs, parsley and thyme together.
7. Place the stuffing inside each cutlet
8. Top the veal cutlet with ham
9. Roll up the veal and the ham to form a roll
10. Fasten in placed with a toothpick
11. In a large pan, heat the butter on slow heat.
12. Sauté the rolls in butter
13. Set aside till required
14. In the same pan, heat the sliced onions, carrots, and tomatoes.
15. Add wine, broth and salt
16. In a large casserole, layer the mixture, followed by the stuffed veal cutlets
17. Cover and bake on moderate heat in a moderate oven at 350°F., about 60 minutes, basting frequently.

SERVING
18. Layer the veal rolls on the shells and serve hot sprinkled with cheese.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Stuffing
Ingredient: 
Veal
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
4

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