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.
Veal Chop Stuffed with Fontina, Proscuitto, and MushroomsIf the Stuffed Veal Cutlets recipe was useful and interesting, you can share it with your friends or leave a comment.