4 veal cutlets - (abt 2 lbs total)
your butcher
1 cup grated Emmental cheese
more for garnish
2 ounces prosciutto cotto
matchsticks
Salt
Freshly-ground black pepper
Flour
4 tablespoons butter
2 sage leaves
1/4 cup dry white wine - (to 1/2)
Directions: one line for each direction. When saved the lines will be numbered.
Lay the cutlets flat on a clean, dry work surface. In a small bowl, mix the cheese and prosciutto. Evenly divide this mixture among the 4 cutlets, placing the mixture in the center of each cutlet. Season with salt and pepper. Fold in half being careful that none of the cheese and prosciutto stuffing escapes. Secure sides with toothpicks. Dredge rolls in flour.
Heat a 12-inch saucepan over medium-high heat. Add the 3 tablespoons of the butter and cook until the butter foams. Add the veal rolls to the pan and brown on all sides, about 5 minutes per side. Use tongs to carefully turn the rolls. Remove rolls and keep warm.
Add the sage leaves to the pan and pour in the wine. Continue cooking over high heat until the wine evaporates. Swirl in the remaining 1 tablespoon of butter. Serve immediately with a sprinkling of Emmental cheese on top.
This recipe yields 4 servings.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 102
Calories from Fat 99.5%
Total Fat
11g
Cholesterol
31mg
Sodium
117mg
Carbohydrate
trace
Dietary Fiber
0g
Protein
trace
Exchanges: 2 1/2 Fat.
Rating: ()
Added On: April 15, 2008
* MOLTO MARIO with Mario Batali - (Show # MB-2G02) - from the TV FOOD NETWORK
