Stuffed Veal Cutlets Hutton.
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
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 350°F (175°C) 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.