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Veal Angelica

Veal Angelica

  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    1 h 40 m
WANNABACHEF

WANNABACHEF

Elegant stuffed veal medallions made with asparagus and provolone cheese are breaded and fried, then slow cooked to a brilliant finish in a mushroom wine sauce.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 772 kcal
  • 39%
  • Fat:
  • 42.1 g
  • 65%
  • Carbs:
  • 43.1g
  • 14%
  • Protein:
  • 44 g
  • 88%
  • Cholesterol:
  • 183 mg
  • 61%
  • Sodium:
  • 1578 mg
  • 63%

Based on a 2,000 calorie diet

Directions

  1. Season each veal cutlet with salt, pepper, and garlic powder. On each of four of the cutlets, place 1 slice of cheese, 2 spears of asparagus, one slice of prosciutto, and another slice of cheese on top. Top each stack with a second cutlet, folding under and pressing the edges together to make a package.
  2. In a shallow bowl, whisk together egg and milk. Place the bread crumbs on a plate. Dredge both sides of the veal packages in flour. Dip each one in the egg mixture, then coat with bread crumbs. Place on a plate, and refrigerate for 30 minutes.
  3. Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a large cast-iron skillet over medium-high heat. The skillet should be large enough to hold all four packages. Brown the veal on both sides, about 5 minutes per side. Add the onion and red peppers, and cook over medium heat until they are translucent. Pour in the wine, and simmer until the alcohol has cooked away - it will no longer smell as strongly. Pour in the chicken broth, and add the mushrooms.
  4. Place the skillet and its contents into the preheated oven, and bake for about 30 minutes, or until the internal temperature of the veal has reached 160 degrees F (70 degrees C). The sauce should also be reduced by about half.
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Reviews

SLJ6
20

SLJ6

12/7/2005

The best veal I've ever had. I made a few changes....didnt have any asparagus...and didnt use the red peppers. I used 2 packs of veal scallopine (about 8 pieces),egged,breaded and fried them. Transfered them to a baking dish and layered them with procuitto and provolone cheese. I made the wine sauce with one whole pack of white button mushrooms sliced and used beef broth instead of the chicken broth....thickened it slightly with cornstarch. I placed a small amount of sauce upon each piece of provolone(which was ontop of the veal) and covered the pan with foil and baked for about 15-20 min. on 300 degrees until the cheese was melty and bubbly. Served with more of the mushroom wine sauce on top. The veal was so tender and delicious! Hubby loved it. This is a true keeper. It tasted like I went out to eat at some fancy restaurant!

RSCAFATI
11

RSCAFATI

10/14/2004

It took a little time to prepare but the end result...fantastic. My husband won't stop talking about this meal. Delicious!

janiecrocker
10

janiecrocker

3/23/2009

Excellent recipe! Not as time consuming as I anticipated but I did make some changes and they turned out great! First, I decided to layer the provolone, prosciutto, and asparagus, instead of making pockets and baked to melt the cheese. I sauteed the mushrooms with the onions and roasted peppers, not separately. I made the sauce as directed, then, I added 1/2 cup marsala wine with some cornstarch to thicken.I added some butter at the end to glaze the sauce. I then poured over the cutlets and served. Do NOT salt the sauce, as the proscuitto is salty enough. Delicious!

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