Vitello Mandaralto

6 Servings

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Vitello Mandaralto Ingredients

6 Veal cutlets	1/2 c Slivered almonds
STUFFING	1/2 c Fresh bread crumbs
1/3 lb Mozzarella cheese;grated	4 tb Olive oil
1/3 lb Prosciutto or Parma ham;	6 sl Mozzarella cheese; thin
1 Egg yolk	TO FINISH THE DISH
1 tb Finely chopped parsley	1/2 Bottle dry red wine
2 tb Freshly grated Parmesan	3 c Demi-glace
Salt & fresh black pepper	1 c Washed; quartered fresh
VEAL	Salt & pepper
1/2 c Flour	1 1/2 lb Spinach; stemmed, washed &
2 Eggs; beaten

Instructions for Vitello Mandaralto

1. Pound the veal w/ side of a cleaver between 2 sheets of dampened waxed paper. Combine the ingredients for the stuffing, seasoning to taste. Place a spoonful of stuffing on each veal cutlet, fold in half, & secure the ends w/ a toothpick. Preheat the oven to 350 F. 2. For the veal: dip each stuffed cutlet first in flour, then in egg, then finally in the almonds and bread crumbs. Heat the olive oil in a heavy frying pan & brown the veal cutlets quickly on all sides. Transfer the veal w/ a slotted spoon to a baking dish, & place a slice of mozzarella on top of each. Bake the veal for 10 minutes. 3. To make the sauce: place the wine in large saucepan & boil until only 1/2 cup liquid remains. Add the demi-glace and mushrooms, & simmer for 3 minutes. Season to taste with salt and pepper. 4. To finish the dish, place each stuffed cutlet in center of a warm plate. Surround with spinach and ladle the sauce over the veal. IL TULIPANO 11052 BISCAYNE BLVD., MIAMI WINE: TAURASI RISERVA, 1977 From the . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PorkCuisine: Uncategorized