VEAL ANGELICA
Elegant stuffed veal medallions made with asparagus and provolone cheese are breaded and fried, then slow cooked to a brilliant finish in a mushroom wine sauce.
Provided by WANNABACHEF
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 4
Number Of Ingredients 16
Steps:
- Season each veal cutlet with salt, pepper, and garlic powder. On each of four of the cutlets, place 1 slice of cheese, 2 spears of asparagus, one slice of prosciutto, and another slice of cheese on top. Top each stack with a second cutlet, folding under and pressing the edges together to make a package.
- In a shallow bowl, whisk together egg and milk. Place the bread crumbs on a plate. Dredge both sides of the veal packages in flour. Dip each one in the egg mixture, then coat with bread crumbs. Place on a plate, and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a large cast-iron skillet over medium-high heat. The skillet should be large enough to hold all four packages. Brown the veal on both sides, about 5 minutes per side. Add the onion and red peppers, and cook over medium heat until they are translucent. Pour in the wine, and simmer until the alcohol has cooked away - it will no longer smell as strongly. Pour in the chicken broth, and add the mushrooms.
- Place the skillet and its contents into the preheated oven, and bake for about 30 minutes, or until the internal temperature of the veal has reached 160 degrees F (70 degrees C). The sauce should also be reduced by about half.
Nutrition Facts : Calories 771.6 calories, Carbohydrate 43.1 g, Cholesterol 176.7 mg, Fat 42.1 g, Fiber 3.6 g, Protein 44 g, SaturatedFat 16.4 g, Sodium 1481.1 mg, Sugar 7 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Adelaide Bill
[email protected]I will definitely be making this dish again.
Aman wali Shah
[email protected]This is the most delicious veal dish I've ever had!
Rup Gurung
[email protected]I'm not sure if I did something wrong, but my sauce turned out lumpy.
Alamin Al
[email protected]This recipe is a bit complicated, but it's worth the effort.
Joshua Sines
[email protected]I've made this dish several times and it's always a hit with my guests.
Adaja Gilmore
[email protected]This is a great recipe for a special occasion dinner.
Ahn Shay
[email protected]I'm not sure what went wrong, but my dish didn't turn out anything like the picture.
Ramzan Deaf
[email protected]This dish is a bit pricey, but it's worth every penny.
Dustin Glover
[email protected]I'm not a big fan of veal, but this dish changed my mind. It was absolutely delicious.
Volkan Korkmazer
[email protected]This is the best veal dish I've ever had. The meat was tender and juicy, and the sauce was divine.
BD PUBG Lover
[email protected]I love this dish! It's so easy to make and always turns out delicious.
Pradeep Nishantha
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Kh Afzaal Kh Afzaal
[email protected]I followed the recipe exactly, but my sauce didn't thicken. What did I do wrong?
Maruf Ahmad
[email protected]The veal was a bit tough, but the sauce was delicious.
Brandon Taylor
[email protected]This is a special occasion dish that I will definitely be making again.
Michelle Clelland
[email protected]I've never cooked veal before, but this recipe made it easy. The instructions were clear and concise, and the dish turned out perfectly.
Somsher Ali
[email protected]This dish was a hit at my dinner party! The veal was tender and flavorful, and the sauce was rich and creamy. My guests raved about it.