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renee92405
I finally hit 1000! woo hoo!
Member since 1/06 2294 total posts
Name:
Renee
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veal cutlets...
What can i make with thin veal cutlets? I would prefer to stay away from oil and butter.
I have a recipe for veal marsala that calls for 2 tbsp of butter which i guess isn't so bad...
any other sugggestions?
Thank you
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Posted 2/12/06 10:07 AM  |
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mommy2Alex
3 babies for me :)
Member since 5/05 6683 total posts
Name:
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Re: veal cutlets...
Stuffed Rolls of Veal - From Lidia's Italian American Kitchen
Serves 6
3 tbsp extra virgin olive oil
3 garlic cloves peeled
1/2 cup bread crumbs
1 tbsp chopped fresh parley
salt
pepper
12 thin slices of veal
6 ounces provolone, mozzarella or fontina cut into 1/4 inch sticks
3 plum tomatoes peeled seeded and cut into strips
Let the garlic and oil steep in a small bowl, 30 minutes to 2 hours
Toss the bread crumbs with half the infused oil and the parsley. Season with S&P
Place 2 veal slices between 2 sheets of plastic wrap and pound each slice of veal into a rough rectangular piece (not too thin). Repeat with remaining veal. Divide the cheese and tomatoes evenly amog the slices of veal, placing them along the center of one of the longer edges. Sprinkle half the seasoned bread crumbs over the tomatoes and cheese and drizzle with remaining olive oil. Roll the scallopine around the filling into compact rolls. Secure with toothpicks.
Pre heat oven to 425. Lightly brush the baking pan into which the veals rolls fit comfortable with the remaininng oil. Arrange veal seam side down and sprinkle remaining breadcrumbs over. Bake until the bread crumbs are golden brown and the cheese is melted, about 20 minutes.
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| Posted 2/12/06 1:47 PM |
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jmf423
:)
Member since 5/05 6372 total posts
Name:
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Re: veal cutlets...
I've actually made these before and they came out great!!!!!!
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| Posted 2/12/06 2:28 PM |
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dandr10199
Grace is growing up too fast!
Member since 10/05 11561 total posts
Name:
Dina
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Re: veal cutlets...
Posted by mommy2Alex
Stuffed Rolls of Veal - From Lidia's Italian American Kitchen
Serves 6
3 tbsp extra virgin olive oil
3 garlic cloves peeled
1/2 cup bread crumbs
1 tbsp chopped fresh parley
salt
pepper
12 thin slices of veal
6 ounces provolone, mozzarella or fontina cut into 1/4 inch sticks
3 plum tomatoes peeled seeded and cut into strips
Let the garlic and oil steep in a small bowl, 30 minutes to 2 hours
Toss the bread crumbs with half the infused oil and the parsley. Season with S&P
Place 2 veal slices between 2 sheets of plastic wrap and pound each slice of veal into a rough rectangular piece (not too thin). Repeat with remaining veal. Divide the cheese and tomatoes evenly amog the slices of veal, placing them along the center of one of the longer edges. Sprinkle half the seasoned bread crumbs over the tomatoes and cheese and drizzle with remaining olive oil. Roll the scallopine around the filling into compact rolls. Secure with toothpicks.
Pre heat oven to 425. Lightly brush the baking pan into which the veals rolls fit comfortable with the remaininng oil. Arrange veal seam side down and sprinkle remaining breadcrumbs over. Bake until the bread crumbs are golden brown and the cheese is melted, about 20 minutes.
Awesome recipe!
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| Posted 2/14/06 5:34 PM |
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