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Stuffed Veal Cutlets recipe

Veal cutlets are stuffed with a Dijon,Parmesan and cream cheese mixture, ham and Swiss cheese, breadedand deep-fried.

Recipe: Stuffed Veal Cutlets

1 (3-ounce) package cream cheese, softened2 teaspoons freshly grated Parmesan cheese1 teaspoon Dijon mustard1/2 teaspoon dried parsley flakes1/8 teaspoon garlic powder1/2 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper1 cup seasoned dry bread crumbs2 large eggs8 thin slices fully cooked ham8 veal cutlets, pounded to 1/4-inch thickness8 thin slices Swiss cheese, each about4-inches square, halvedVegetable oil for frying

  • Combine cream cheese, Parmesan cheese,mustard, parsley flakes and garlic powder in small mixing bowl.Mix well. Set aside.
  • Mix flour, salt and pepper in shallowdish. Set aside.
  • Place bread crumbs on sheet of waxed paper.Set aside.
  • Beat eggs slightly in another shallowdish. Set aside.
  • Place ham slice on top of each cutlet.Trim ham to with 1/2-inch of cutlet edge. Spread each ham slicewith 1/8th cream cheese mixture (scant tablespoon). Top eachwith 2 pieces of Swiss cheese.
  • Brush top edges of cutlets with egg. Foldin half. Press and pound edges of cutlets together with meatmallet to seal.
  • Carefully coat both sides with flour mixture.Dip stuffed cutlets in egg, and then in bread crumbs, pressingto coat thoroughly. Place on waxed paper-lined baking tray, cover,and refrigerate about 1 hour to set coating.
  • Heat 2 inches of oil in deep-fryer orlarge saucepan to 350°F (175°C). Fry 1 stuffed cutletat a time, about 2 1/2 minutes, or until deep golden brown, turningover once. Drain on paper towels.

    Makes 4 to 8 servings.

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