Bracioline Ripiene - Stuffed Veal Cutlets

Course : Beef
Serves: 1
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Ingredients:

1 pound veal cutlets -- (8 cutlets)
3 ounces lean veal -- minced
1 1/2 ounces lean prosciutto -- minced
1 1/2 ounces veal marrow ground to a coarse paste -- (optional)
2/3 cup grated parmigiano
1 large egg
1 teaspoon salt and pepper to taste
1 piece string
1 small onion -- minced
1 small carrot -- minced
1 stalk celery minced
1 slice pancetta -- minced
2 tablespoons butter
1/2 cup tomato sauce
1/2 cup dry white wine -- (optional)
 

Preparation / Directions:

Pound the cutlets well with a meat pounder or the flat of a wide knife frequently dipped in water to thin them. Mix the remaining veal, the prosciutto, the marrow, (increase the prosciutto if you leave the marrow out. If you do choose to include it (it will give the dish a satiny texture), ask your local butcher for it or check an oriental market;) and the cheese together, adding the egg last to bind the mixture; season it with a pinch of pepper (salt shouldn't be necessary because of the prosciutto and the Parmigiano). Stretch the cutlets out and spread the mixture over them, then roll them up and tie them with string. Mince the onion, celery, carrot, and pancetta. Melt the butter in a skillet over a medium flame and, when the onion's lightly browned, add the veal cutlets, seasoning them with salt and pepper. When the cutlets are browned, add the tomato sauce and a little water (or the wine), cover partially, and simmer them till they're done, (15-20 minutes, though I usually go by eye). Remove the strings before serving. These stuffed cutlets can also be roasted in the oven. While you're preparing them, preheat the oven to 350 F. Put the cutlets on a rack, baste them with olive oil and salt, and roast them till they're done (about a half hour), turning and basting them once or twice. The recipe will serve four to six as a second course or two to four as a ma

 

Nutritional Information:

1555 Calories (kcal); 77g Total Fat; (48% calories from fat); 160g Protein; 28g Carbohydrate; 780mg Cholesterol; 7550mg Sodium


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