Recipe 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."
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8 (2 ounce)
veal cutlets, pounded to 1/4 inch thickness
8 (1 ounce) slices
fresh asparagus spears
4 (1/2 ounce) slices
salt and pepper to taste
garlic powder to taste
seasoned dry bread crumbs
sliced fresh mushrooms
chopped Vidalia onion
sliced roasted red peppers
The best veal I've ever had. I made a few changes....didnt have any asparagus...and didnt use the red peppers. I used 2 packs of veal scallopine (about 8 pieces),egged,breaded and fried them. Transfered them to a baking dish and layered them with procuitto and provolone cheese. I made the wine sauce with one whole pack of white button mushrooms sliced and used beef broth instead of the chicken broth....thickened it slightly with cornstarch. I placed a small amount of sauce upon each piece of provolone(which was ontop of the veal) and covered the pan with foil and baked for about 15-20 min. on 300 degrees until the cheese was melty and bubbly. Served with more of the mushroom wine sauce on top. The veal was so tender and delicious! Hubby loved it. This is a true keeper. It tasted like I went out to eat at some fancy restaurant!
I'm sorry! I really wanted to like this. I really like all the ingredients and so I thought this would be a home-run, but, I just thought all the different flavors were really overwhelming and also it wasn't very aesthetically appetizing. Thanks anyway!
It took a little time to prepare but the end result...fantastic. My husband won't stop talking about this meal. Delicious!
Excellent recipe! Not as time consuming as I anticipated but I did make some changes and they turned out great! First, I decided to layer the provolone, prosciutto, and asparagus, instead of making pockets and baked to melt the cheese. I sauteed the mushrooms with the onions and roasted peppers, not separately. I made the sauce as directed, then, I added 1/2 cup marsala wine with some cornstarch to thicken.I added some butter at the end to glaze the sauce. I then poured over the cutlets and served. Do NOT salt the sauce, as the proscuitto is salty enough. Delicious!
This was really good!. I made a few changes...I only had thin veal strips so I seasoned and breaded them and browned them seperately. I lined the bottom of a baking dish with the strips then did the layers of chz, prochuto, & asp. w/ more strips on top. I didn't have roasted red peppers so I used a reg. red pepper and it was great. I reduced the sauce a lot and then drizzled it over the meat and baked for 1/2 hour. My husband couldn't get enough!!!
Made this tonite with Chicken instead of veal, and it was amazing! Everyone loved it! I added more asparagus and deleted the mushrooms (not a big fan of them) but it was wonderful! I will definetly make it again, and will definetly do it with veal!! Thanks for the great recipe, I can't wait to put it on the "rotation"!
I have made this at least a dozen times, trying it tonight with chicken cutlets instead of veal. I always use 4 spears of asparagus instead of 3 and roll the cutlets instead of making packets, it is easier to handle and comes out just as good. Last time simmered chicken thighs in the leftover sauce with a little more wine, they were excellent and it is a cheap follow up uses up the sauce and the thighs are very inexpensive. Usually serve the recipe with creamy augratin potatos (from this site)
EXCELLENT! A bit of work, but can be made ahead then cooked when ready. The sauce is wonderful and could be used in other ways. One short cut I have used is to lay the Aspar., etc in a layering to cook rather than making the packages. Saved some time, but both ways are excellent
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 772
** Calories from Fat: 379
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