Stuffed Veal Cutlets with Prosciutto and Provolone

Name: Stuffed Veal Cutlets with Prosciutto and Provolone
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 serving
Ingredients: 4 veal cutlets, about ¼ inch think, halved crosswise; 4 lices Provolone cheese; Parmesan cheese, freshly grated; 4 thin prosciutto slices; 2 large eggs; ¾-1 cup all-purpose flour; 1½ cups Panko bread crumbs; ¼ cup olive oil; ¼ cup unsalted butter; ⅛ teaspoon salt for panko; pepper; 2 tablespoons wine or water; 1 teaspoon rosemary, dried, divided; 1 teaspoon sage, dried, divided

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Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
4
Calories
610 kcal

Stuffed Veal Cutlets with Prosciutto and Provolone

Brayden Rivera

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I've been making stuffed veal cutlets with prosciutto and provolone for years and I thought it was time I start publishing my veal recipes.

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Ingredients

Servings

4 veal cutlets, about ¼ inch think, halved crosswise
4 lices Provolone cheese
Parmesan cheese, freshly grated
4 thin prosciutto slices
2 large eggs
¾-1 cup all-purpose flour
1½ cups Panko bread crumbs
¼ cup olive oil
¼ cup unsalted butter
⅛ teaspoon salt for panko
pepper
2 tablespoons wine or water
1 teaspoon rosemary, dried, divided
1 teaspoon sage, dried, divided

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Instructions

Prepare a rimmed baking sheet with a rack coated in cooking spray. Set aside.
Using a plate or platter that will hold all of your veal cutlets, and line with a few layers of paper towel. Set aside.
Place 1 teaspoon of sage and 1 teaspoon rosemary inside 2 tablespoons of wine or water to soak until needed.
Slice your onion.
Mince your garlic.
Pat 2 cutlet halves dry with paper towels and place between 2 layers of plastic wrap. Pound cutlets into rough 5 by 4-inch rectangles; about ¼ inch thick, using a meat pounder, if desired. Set half of your veal cutlets aside.
Usually slices of provolone are round. If using mozzarella or another cheese trim slice to fit on top of veal leaving a ½ inch edge.
I usually slice mine in half.
Place your veal cutlets at your work station.
Match up the two that are closest in size. You should now have two pairs of veal cutlets.
At your workstation, sprinkle or brush ½ teaspoon of the wine soaked sage and rosemary mixture on each slice of veal.
Place a provolone slice on top of the spice mixture, in the center of each piece of veal, leaving between ¼ and ½ an inch around the outer edge of each veal cutlet.
Place a slice of prosciutto on top of the provolone, adjusting and cutting the slice as necessary to fit on top of veal. There can be no excess or anything hanging over edge of veal.
Place second cutlet half over prosciutto and press around the edges to seal and ensure nothing is sticking out the sides.
Using between 4 and 6 toothpicks per stuffed veal, seal up edges like you're a sewing machine! Do this over under a couple times with each toothpick. Your goal is to try and keep all of the cheese inside until ready to eat.
In a shallow dish, whisk eggs until scrambled. Set aside.
Put all of the panko breadcrumbs in another shallow dish. Add 1 teaspoon sage, 1 teaspoon rosemary and ⅛ teaspoon of salt. Stir and set aside.
Next, place flour on a shallow plate and set aside.
Working with one prepared stuffed veal cutlet at a time, cautiously dip first in flour mixture until coated. Gently shake off excess.
Then dip in egg mixture and allow excess egg to drip off each veal cutlet.
Dredge each stuffed veal cutlet carefully in panko breadcrumbs until totally covered. Again, gently veal into crumbs so it sticks, if necessary.
Place dipped and breaded veal cutlets on top of the wire rack until needed.
In a skillet over medium high heat, add butter and olive oil.
Once shimmering or a drop of water flicked in it dances, add garlic and onion. After a couple minutes it's time to add your veal.
Carefully place cutlets inside your skillet. There must be at least a half an inch between each of veal cutlet to cook properly. If this isn't possible, you may have to cook the veal in batches or use a larger frying pan.
Cook cutlets for at least 3 minutes until they're a deep golden brown color on the first side. If veal starts to brown in 1 or 2 minutes, reduce the temperature to medium as it means your veal is cooking too fast. The veal should be a nice brown color within 3-5 minutes before flipping.
Once the first side is a beautiful golden brown, use two spatulas to flip over. I haven't had much success flipping with pinchers because they tend to squeeze the cheese out! Spatulas work so much better in my opinion.
Continue to cook remaining side until it takes on that amazing golden brown color too; another 3 to 5 minutes.
Place finished veal cutlets on top of your paper towel lined plate or platter until ready to serve.
Serve immediately with lemon wedges and salt and pepper to taste.
Enjoy every bite!

Notes

Options
Options
lemon wedges for serving, if desired
garlic, smashed, while frying onions over medium heat, if desired
onion, sliced, while frying over medium heat, if desired
peppers, spinach squeezed dry, onions, sautéed first if stuffing inside veal sandwich

Nutrition Information

Show Details

Calories 610kcal (31%) Carbohydrates 37g (12%) Protein 50g (100%) Fat 40g (62%) Saturated Fat 16g (80%) Polyunsaturated Fat 4g Monounsaturated Fat 17g Trans Fat 0.5g Cholesterol 270mg (90%) Sodium 455mg (19%) Potassium 791mg (23%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 660IU (13%) Vitamin C 2mg (2%) Calcium 222mg (22%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 610 kcal

% Daily Value*

Calories	610kcal	31%
Carbohydrates	37g	12%
Protein	50g	100%
Fat	40g	62%
Saturated Fat	16g	80%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	17g	85%
Trans Fat	0.5g	25%
Cholesterol	270mg	90%
Sodium	455mg	19%
Potassium	791mg	17%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	660IU	13%
Vitamin C	2mg	2%
Calcium	222mg	22%
Iron	4mg	22%