veal angelica

Ingredients

• Servings: 4
• 8 (2 ounce) veal cutlets, pounded to 1/4 inch thickness
• 8 (1 ounce) slices provolone cheese
• 8 fresh asparagus spears
• 4 (1/2 ounce) slices prosciutto
• 1 pinch salt and pepper to taste
• 1 pinch garlic powder to taste
• 1/2 cup all-purpose flour
• 1 egg, beaten
• 1/2 cup milk
• 1 cup seasoned dry bread crumbs
• 1/4 cup olive oil
• 2 cups sliced fresh mushrooms
• 1/2 cup chopped vidalia onion
• 1/2 cup sliced roasted red peppers
• 1 cup red
• 1 cup chicken broth

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 40 mins


• 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 , 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.