Stuffed Veal Cutlets

Click Here to Pay Learn More

Stuffed Veal Cutlets
From The Food of Australia (Canada, UK), by Wendy Hutton.

Ingredients:

6 veal cutlets, each weighing 8 ounces
6 large ripe tomatoes (preferably smoked)
2 Tbsp olive oil
salt to taste
pepper to taste
fresh basil to garnish

Stuffing:

4 ounces finely sliced Parma ham (set aside 4 slices to garnish)
3 medium-sized onions, sliced
14 Tbsp butter
salt to taste
pepper to taste
4 cups fresh white bread crumbs
1 heaped Tbsp finely chopped fresh basil

Instructions:

Prepare the stuffing first by frying the onions in a little of the butter until golden brown. Shred the Parma ham and add to the onions together with salt and pepper to taste. Leave to cool. Reserve 3-1/2 Tbsp of the butter and add the remainder, together with the bread crumbs and basil, to the fried onions.

Slit a pocket in the side of each veal cutlet and fill with the stuffing. Close the pocket by pressing the ends together. Heat the reserved butter in a frying pan until very hot and sear the cutlets for about 2 minutes on each side. Transfer to a pan and cook in 350F (175C) oven for 8 minutes.

Peel the tomatoes, cut in half and discard the seeds. Chop the flesh coarsely. Heat the olive oil in a saucepan and fry the slices of parma ham until crisp. Keep the ham aside for garnishing and in the oil remaining in the pan, cook the chopped tomatoes for 2 to 3 minutes until softened but not mushy. Season to taste with salt and pepper.

Divide the tomatoes among 6 plates and put a cooked veal cutlet on top of each. Garnish with the fried Parma ham and basil and serve with fresh seasonal vegetables and potatoes.

Printer-Friendly Version

Related Article:
Veal Scaloppine With Capers
Veal Piccata With Pistachios
Veal Scallops With Mushrooms, Ham, and Cheese
Veal Oscar
Scaloppe Milanese
Wiener Schnitzel