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Veal Angelica

SUBMITTED BY: WANNABACHEF

"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."
RECIPE RATING:
The reviewer gave this recipe 20 stars. This recipe average a 4.3 star rating.
Read Reviews (18)
PREP TIME  25 Min
COOK TIME  45 Min
READY IN  1 Hr 40 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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 wine
  • 1 cup chicken broth

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 7, 2005 by SLJ6
The best veal I've ever had. I made a few changes....didnt have any asparagus...and didnt use... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2004 by RSCAFATI
It took a little time to prepare but the end result...fantastic. My husband won't stop... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 31, 2006 by KEGOOD
Made this tonite with Chicken instead of veal, and it was amazing! Everyone loved it! I added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 21, 2005 by HMICHAUD
This was really good!. I made a few changes...I only had thin veal strips so I seasoned and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2005 by IMISSMOM
This is truly delicious. Even my three small children enjoyed it. I used veal scallapini... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 27, 2006 by MissATeacher
Very good and surprisingly not as difficult to make as I thought it would be. I served with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 11, 2006 by rjlund
Great recipe!! I am already thinking about how many different variations I can do with this! ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 15, 2006 by Cappy
I made this meal for Mother's Day. It was absolutely outstanding! Everyone raved and raved! ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2005 by JENNIPFEIFER
Better than 5 stars!!! I made this for a special occasion dinner party and my guests said it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 13, 2005 by Lauren